Energy-Efficient Preservation of Beef Using Vacuum Packaging and Cyclical Low-Temperature Treatment

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dc.contributor.advisorProkish, Jozsef
dc.contributor.authorDurdyyev, Gylychmuhammet
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2025-06-19T08:24:22Z
dc.date.available2025-06-19T08:24:22Z
dc.date.created2025-05-09
dc.description.abstractThis research investigates a low-energy meat preservation method aimed at reducing reliance on refrigeration during transport. Beef samples were vacuum-packed and exposed to three cycles of heating at 75°C for 24 hours, each followed by a rest period at room temperature to allow bacterial spores to germinate. This cyclical approach enabled the elimination of both active bacteria and spores. The treated meat was then stored at 40°C for three weeks without showing signs of spoilage. The method proved to be effective, energy-efficient, and potentially applicable in situations where refrigeration is not feasible. It offers a practical alternative for meat storage and transport under challenging environmental conditions.
dc.description.courseFood Engineering
dc.description.degreeBSc/BA
dc.format.extent41
dc.identifier.urihttps://hdl.handle.net/2437/393595
dc.language.isoen
dc.rights.infoHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectMeat Preservation
dc.subjectVacuum Packaging
dc.subjectLow temperature heat treatment
dc.subject.dspaceAgricultural Sciences
dc.titleEnergy-Efficient Preservation of Beef Using Vacuum Packaging and Cyclical Low-Temperature Treatment
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