The preservation of meat and meat products.

Abstract

Environment Health covers a broad range of aspects of public health, all essentially aimed towards prevention, detection and control of environmental hazards which affect human health. Environmental health is also defined as 'the science and art of preventing disease, prolonging life and promoting health through organized efforts of society. The functions of the Environmental Health Officer include food control amongst which the preservation of meat and meat products. In this dissertation a review was carried out on the preservation processes, the physical and chemical changes in stored meat, as well as the management control. In this context the legislative principles were also given due importance with great emphasis on the exercising of surveillance and monitoring activities through the enforcement of the respective legislation. Thus, high quality standards of preservation of meat and meat products could be achieved to the satisfaction of both the provider and the consumer.