Category Archives: Meat Technology

Ever Wondered Why Is Meat Red In Color?

By | April 8, 2018

People who purchase raw meat products often notice a red colored juice that collects in the package of meat. Most of them usually assume it to be blood. The fact is, it’s not blood but a mixture of water and a protein called myoglobin. But what relation does it have with the color of the… Read More »

Meat Byproducts And It’s Utilization In Food Processing Industries

By | May 7, 2017

Livestock sector is one of the most important components of agriculture in India. The value of the output from livestock and fisheries sectors together stood at about Rs. 148,954 crores (US $ 31,000 Million) during 1998-99 (Rs. 123,076 crores, equivalent to US $ 28,000 Million, for Livestock sector and US $ 59,00 Million for fisheries),… Read More »

Ever Wondered Do We Indians Eat Muscle Or Meat?If Not,Then This Is For You

By | November 5, 2016

India is a country where people have always preferred fresh food over preserved or canned food be it fruits, vegetables or even chappatis. With the majority of the Indian population being meat eaters, the same trend is followed in almost all the households i.e to get freshly slaughtered animal meat for cooking. But did you… Read More »

Microbiology Of Meat – Meat And Microbes

By | November 3, 2016

Meat is an ideal culture medium for many organisms. It is because of the various intrinsic factors like high moisture of around 75%,rich in nitrogenous compounds of sarcoplasmic and myofibrillar proteins and being supplied with minerals and accessory growth factors. It usually contains some fermentable carbohydrates at a favourable pH for most microorganisms. The inner… Read More »