Technologies

Agricultural Sciences

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.