Retort pouch, super-chilling and sous-vide technology for improved shelf-life of meat and meat products
Implementing Organization
National Research Centre on Meat (NRCM)
Project Overview
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.
National Research Centre on Meat (NRCM)
Acces sibility Controls