Search Results for: Sucrose not containing colouring matter
chunked and formed meats. there are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose
cycle, depending on the product. canned meats may be processed to be commercially sterile or semi preserved. the objective of commercial sterilization is to destroy all harmful bacteria or bacteria that may cause spoilage of the product under normal unrefrigerated storage. however, the process does not...
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