Technologies
Title: | Retort pouch, super-chilling and sous-vide technology for improved shelf-life of meat and meat products |
Area: | Agricultural Sciences |
Sub Area: | Increasing shelf-life of mea/productst |
Focus Area: | Food technology |
Developing Agency: | National Research Centre on Meat (NRCM), Hyderabad, Telangana, 500092 |
Technology Readiness Index: | Technology developed |
Email: | nrcmeat_director@yahoo.co.in |
| Website Link : | https://nrcmeat.icar.gov.in/docs/ACHIEVEMENTS.pdf |
Brief Description
Description : | Technology for production of shelf stable, ready to eat (RTE) meat products which can be stored at room temperature for 6-12 months has been developed. |