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)
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.
Increasing shelf-life of mea/productst, Food technology
Output
TRL: Technology Readiness Level
Technology developed
Disclaimer:
Information available on this portal is sourced from various organizations and is provided for informational purposes only. Users are advised to verify details from the respective official sources.
Please enter your details
Please provide your name and email to continue. Your details are saved in this browser for future use.
Latest Updates
Loading…
⚠️
You are leaving this website
You are about to be redirected to an external website that is not operated by
India Science, Technology & Innovation (ISTI) Portal.
National Research Centre on Meat (NRCM)
Accessibility Controls