ABSTRACT
Processing results in the production of goods that have a high concentration of nutrients and enhances the meat's ability to be preserved by lowering the risk of microbial decomposition. Marketing is promoted because to how easy it is to use and the greater variety of meat options that it provides. Curry and keema are two of the most common preparations and forms of consumption of beef in Indian culture. Keema is yet another way that is frequently utilized. Only 2% of the entire supply of meat in India is processed, making India one of the least processed countries in the world. Despite the significant population resource that the country possesses and the contribution that buffalo make to the overall meat production of the country, the potential that buffalo have for use in the processed meat sector is not being completely realized. This is the case despite the fact that buffalo contribute to the production of the bulk of the country's eaten meat. Refrigeration is necessary after the acquisition of the beef product in order for it to keep the properties that are inherent to the product. On the other hand, the passage of time inevitably brings about shifts in the physicochemical, microbiological, and sensory quality of an object. The circumstances of storage had an effect on the product's microbiota, pH, weight loss, and water activity; however, the storage conditions did not have any influence on the product's composition, color, or sensory qualities.In order to extend the amount of time that meat can be stored without spoiling, put a halt to the spread of illness, and maintain its functional, physiochemical, and chemical quality, the purpose of this study is to investigate the effects that different ways of processing meat have on a sample of meat.
Keywords: Processing ,techniques , Shelf Life ,Functional ,Quality and Storage Stability
