Sensory evaluation of foods including foods refers to their scientific evaluation through the application of human senses (taste, smell, sight, feel and sound).
Packaging of meat and meat products is the technique of using the most appropriate containers and components to contain, protect, carry, identify and merchandise the product.
MICROBIAL LOAD IN MEAT AND MEAT PRODUCTS is determined by Total viable count /Total plate count (TVC/TPC), Coliform count, Yeast and mold count, Indicator food pathogens count.
