Application of Rich Glaze Technology from Sugar and Honey in the Goat Meat Processing Industry | Chapter 3 | Food Science and Agriculture: Research Highlights Vol. 3

 

The goat meat processing industry faces challenges in improving sensory quality, shelf life, and product safety without relying on synthetic additives. Sugar and honey-based rich glaze technology offers an innovative solution by coating meat with a viscous, functional layer. Honey not only offers a natural sweetness but also contains antimicrobial and antioxidant compounds, while supporting caramelization and Maillard reactions that enhance flavor and visual appeal. The application of this technology improves tenderness, color, and oxidative stability in processed products such as grilled goat skewers, smoked meat, and ready-to-eat meals. As a potential substitute for synthetic preservatives and in support of the clean-label food trend, this technology holds significant promise for value-added product innovation in both domestic and export markets.

 

Author(s) Details

Agus Susilo
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

Lilik Eka Radiati

Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Khothibul Umam Al Awwaly

Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Abdul Manab
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

 

Gadis Apriani

Postgraduate Master Program, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v3/5821

Applications and Advances of Ultrasound in Food Processing | Chapter 5 | Food Science and Agriculture: Research Highlights Vol. 1

 Ultrasound is a sound wave that can propagate parallel or perpendicular to the direction of travel through a material. Ultrasound treatment involves transmitting energy at frequencies above 20 kHz. Currently, ultrasound is utilized in food processing for various applications beyond preservation, including degassing, foam control, mixing, emulsification, homogenization, extraction and meat tenderization. At high intensities, ultrasound exhibits antimicrobial properties, making it a potential method for food preservation. However, one of its limitations is that the intensity required for microbial inactivation can also cause physical changes in food. Ultrasound induces cavitation, and localized heating may lead to the formation of free radicals. Nevertheless, low-intensity ultrasound shows promise when integrated into combination preservation strategies. Additionally, high-intensity ultrasound, when combined with other preservation technologies, is effective in inactivating heat-resistant microbial spores. Despite its potential, ultrasound has not yet been widely adopted for monitoring food processing operations due to scalability issues.

 

Author (s) Details

 

Vinay G M
Department of Food Processing Technology, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, India.

 

Pathiam Srilatha
Department of Food Processing Technology, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, India.

 

Bhanu Kumar
Department of Food Processing Technology, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v1/4536

Food Processing Sector in India and Its Role in Livelihood Generation | Chapter 5 | Current Perspectives in Agriculture and Food Science Vol. 6

 The book affiliate intends to present the current scenario of meat processing sector in India accompanying special devote effort to something Assam which is a North Eastern state of the country. Food processing area though considered as potential growth diesel of the nation because of various factors, yet it has not provided significantly owing to few bottlenecks. The chapter more highlights the present sketch of food processing in India, Government action for growth of the sector accompanying various objectives focus different portions. The SWOT analysis of the food alter sector in India presented in the episode throws light on different outlook including the responsibility of worried agencies in addition to the food processors for growth of the subdivision.  Role of the regulatory body for foodstuff safety and quality control in the foodstuff processing units again finds place in the chapter.

Author(s) Details:

Mayuri Bora,
All India Coordinated Research Project on Women in Agriculture, Department of Extension Education and Communication Management, College of Community Science, Assam Agricultural University, Jorhat-13, Assam, India.

Anubhuti Baruah,
Department of Extension and Communication Management, College of Community Science, Assam Agricultural University, Jorhat-13, Assam, India.

Please see the link here: https://stm.bookpi.org/CPAFS-V6/article/view/12343

Irradiation on Quality Parameters of Mushrooms: A Post- Harvest Processing Analysis | Chapter 2 | Current Perspectives in Agriculture and Food Science Vol. 5

 This episode aimed to study the effect of Gamma Radiation convert on physical and pertaining to food parameters of mushroom (2015-17). Food education may be thought-out as a second big progress after pasteurization. It is the process of revealing food to ionizing radiation in consideration of destroy microorganisms or bugs that could be present in the snack and some opportunity to improve the working properties of food or to remove toxins, accompanying the least compromise on neural and nutritive feature. Mushrooms are fleshy fungi, being used as snack and medicine. However, their short jutting-life and extreme initial microbial load are the bigger problems concerning their easy distribution and dependable consumption.In the current study mushrooms were irradiated for one use of Gamma (d) Irradiation chamber whole at Quality control lab, Professor Jayashankar Agricultural University, Hyderabad. Results of the current study disclosed that PLW, colour (L*, a* and b* values), moisture and fibre in mushrooms were considerably reduced between non-irradiated. Whereas, slight but insignificant changes were seen in moisture, oxygen, fibre and protein content of irradiated mushrooms at 0.25 kGy. The reduction in dampness content of non-irradiated mushrooms was more (Fig. 1) from initial (91.23%) to final Phase (79.01%) of the exploratory period distinguished with mushrooms irradiated at 0.25 kGy (92.20% to77.42%) and 0.75 kGy (92.00% to 77.53%).  All of the samples of mushrooms had considerably higher sodium and potassium fillings. Gamma radiation enhanced the useful life of product of mushrooms while maintaining their accepted quality outside affecting their physico-synthetic quality.

Author(s) Details:

B. Kalyani,
Division of Food Technology, Department of Home Science, S.V. University, Tirupathi-517502, India.

K. Manjula,
Division of Food Technology, Department of Home Science, S.V. University, Tirupathi-517502, India.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11744