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Summary:

This book informs you about the techniques to preserve the meat and other poultry products at right temperature and in correct manner.

Have you ever wondered that market is full of vegetables, fruits and poultry products, even in off season? Also have you ever wondered, if the off season food items are available in the market, then why they did not it get spoiled?

In this article, let us discuss about the food preservation techniques to preserve the nutrition value of the food product. In scientific term, the branch of food science and technology that deals with the practical control of factors capable of adversely affecting the safety, nutritive value, appearance, texture, flavor and keeping qualities of raw and processed food. You all know there are thousands of food items available in the market and have different physical, chemical and biological properties. Therefore, the technique of preserving different food is different.

Preservation of food is the process of protecting the food items from harmful micro organisms over a period of time. This method protects the food items from spoilage and botulism. Each food item contains certain amount of water level to keep it fresh and hygienic. For protecting the water level of food item is essential to pack or cover the food item in a sufficient way. Micro-organisms like bacteria, enzymes, yeasts, molds and fungi are harmful for our body.  No matter, what type of food item it is, if it is not preserved in a proper manner micro-organisms will attack it.

Meat and other poultry products are preserved in a way that it can sustain its texture, flavor and color for longer period of time. There is book written on the techniques of preserving meat and poultry products, through which you will get to know about the updated as well as technical techniques to preserve the food. In that book, you will also find the information of controlling temperature and various other factors to protect your food from harmful micro-organisms.

The main aim of preservation of food is that it should uphold its texture, colour and flavor over a period of time. There are certain methods to preserve your food, which includes canning, pasteurization, fermenting, freezing, heating process, jellying, smoking and chemical preservation. All the methods have their own properties and attributes to preserve the food. Chemical preservation sounds really strange, but sulphites, nitrites, acids, nitrates and benzoates are some of the safe chemical preservative, which is added in it. There is no doubt in saying that all these preservatives are harmless, if added in smaller amount.   

The book is the basic concept of techniques and advancements that are used to preserve the poultry products. Basically, preservation is the safest and easiest method to maintain the quality, texture, flavour and color of the meat and poultry products. This is the way to enjoy the food during the off season. The book is written under the guidance of experts and professionals. All the data present in the book is full-fledged and accurate. They make sure all the information is understood by layman as well as well-utilized by an individual who works in the field of poultry. Through their web browser http://www.niir.org/books/book/preservation-meat-poultry-products/isbn-817833030X/zb,,e1,a,0,0,a/index.html you will get to know more about the book and contents of the book.