CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (THYRONOMYS SWINDERIANUS).
Meat products are processed animal tissues which are used as foods. They are complex biomaterials that are subjected to many biological, chemical and physical changes that affect quality and shelf life (Hotchkiss, 2006). Biological changes are caused by micro-organisms (spoilage and pathogenic), insects and rodents. Chemical changes result from environmental influences and include oxidation, flavour deterioration and colour loss among others. Physical changes include moisture gain or loss, textural changes and contamination by foreign materials…..