INTERMEDIATE MOISTURE FOODS BASED ON MEATS - A REVIEW

The paper provides a general overview on the development of Intermedia te Moisture Foods (IMF) based on meats in developing countries. Knowle dge of IMF-based meats has advanced considerably during the past two d ecades. The developments during this period are briefly reviewed. Prep arations of Intermediate Moisture (IM) meats by different techniques h ave been outlined. The role of water activity (a(w)), humectants, hurd le concept, and modified atmosphere packaging (MAP) is discussed for a chieving the microbial stability and safety of the products. The revie w highlights the existence of many traditional IM meats in developing countries. IMF principles could be helpful for improving the stability and safety of these traditional meat products in the region. Many nov el meat products could be developed by employing IMF technology to pro vide a new food sensation to consumers.