Retort pouch, super-chilling and sous-vide technology for improved shelf-life of meat and meat products

Accessibility Controls

Implementing Organization

National Research Centre on Meat (NRCM)

Central Scientific Instruments Organisation (CSIO)

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.

Source

Source URL

https://nrcmeat.icar.gov.in/docs/ACHIEVEMENTS.pdf

Related Research

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Thrust Areas

Agricultural Sciences

Focus Area

Increasing shelf-life of mea/productst, Food technology

nrcmeat_director@yahoo.co.in

Source Title

https://nrcmeat.icar.gov.in/docs/ACHIEVEMENTS.pdf

Output

TRL: Technology Readiness Level

Technology developed

Accessibility Controls

All Technologies

Retort pouch, super-chilling and sous-vide technology for improved shelf-life of meat and meat products

Implementing Organization

Project Overview

Source

Related Research

Quick Information

Output

विज्ञान एवं प्रौद्योगिकी विभाग

Department of
Science and Technology

Accessibility Controls

All Technologies

Retort pouch, super-chilling and sous-vide technology for improved shelf-life of meat and meat products

Implementing Organization

Project Overview

Source

Related Research

Quick Information

Output

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