{"title":"Perishable Goods Supply Cold Chain Management in India","authors":"A. Bharti, Arun Mittal","doi":"10.4018/978-1-5225-3056-5.CH013","DOIUrl":"https://doi.org/10.4018/978-1-5225-3056-5.CH013","url":null,"abstract":"India has seen a phenomenal growth and occupies the top three positions in production from last decades in production of horticulture produce, dairy and meat products over the last decade. But at present, India's share in global farm trade is still very small even with such large production volumes. This is mainly caused due to lack of cold chain infrastructure which includes both storage and transportation facilities. The cold chain industry in India is still at a nascent stage and despite large production of perishables, the cold chain potential still remain untapped due to high share of single commodity cold storage, high initial investment (for refrigerator units and land), lack of enabling infrastructure like power & roads, lack of awareness for handling perishable produce and lapse of service either by the storage provider or the transporter leading to poor quality produce. Cold chain systems are crucial to the growth of global trade in perishable products and to the worldwide availability of food and health supplies.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"322 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130815929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Non-Thermal Food Preservation Methods in the Meat Industry","authors":"Basak Gokce Col, Sergen Tuggum, Seydi Yıkmış","doi":"10.4018/978-1-7998-1924-0.ch003","DOIUrl":"https://doi.org/10.4018/978-1-7998-1924-0.ch003","url":null,"abstract":"The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":" 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133121368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}