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Nanotechnology: a future tool to improve quality and safety in meat industry

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Abstract

Nanotechnology refers to the new aspect of science modifies its physical, chemical and biological properties leading to new applications or enhanced utility. Keeping the pace with other industries, the meat industry has adopted the new technology in a range of applications to improve the quality and safety of products. The potential applications include the improvement in the tastes, texture, flavor, production of low fat and salt products, enhanced nutrient absorption, improved packaging techniques and better pathogen detection system. However some safety issues need to be addressed before taking a ride on the technology at the full throttle.

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Authors and Affiliations

  1. Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, 125004, India

    Pradeep Kumar Singh, Gauri Jairath & Satyavir Singh Ahlawat

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  1. Pradeep Kumar Singh
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  2. Gauri Jairath
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  3. Satyavir Singh Ahlawat
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Correspondence to Pradeep Kumar Singh.

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Singh, P.K., Jairath, G. & Ahlawat, S.S. Nanotechnology: a future tool to improve quality and safety in meat industry. J Food Sci Technol 53, 1739–1749 (2016). https://doi.org/10.1007/s13197-015-2090-y

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