| Biography | |
|---|---|
 Prof. Muhammad Sajid Arshad Government College University, Pakistan |
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| Title: GREEN PROCESSING TECHNOLOGIES AND MEAT SAFETY | |
| Abstract:
In current era, non-thermal green food processing techniques have played an important role in the development of quality foods. Meat is usually fall in perishable food. Meat is composed of essential nutrients including protein, fat, vitamins and minerals. During thermal processing, the changes are occurred in the chemical composition including structure of amino acids and fatty acids that disturb the quality of meat and meat products. For the preparation of safe and quality meat products, green non-thermal processing techniques are being used. However, irradiation pulsed electric field, cold plasma, ultrasonication, microwave and supercritical technology are non-thermal food processing treatments that are valuable in the production of safe products. These technologies are played an important role in preserving the amino acids and fatty acids structure, and inactive the enzyme. Due to the control conditions, these technologies can eliminate or inactivate the microbe from different meat products. Conclusively, non-thermal green food processing techniques can maintain the quality of meat products with minimal changes are occurred during the non-thermals processing | |
| Biography: Dr. Muhammad Sajid Arshad is currently working as Assistant Professor at Department of Food Science, Government College University Faisalabad, Pakistan. He served as visiting research scholar at University of Illinois, Urbana Champaign, USA for a period of six months. He received his doctoral degree from University of Agriculture, Faisalabad, Pakistan in 2013. From 2016-2017, he worked as postdoctoral fellow at Kyungpook National University, South Korea for one year. He worked with Iowa State University, USA for 3 weeks. Later on, he got training from University of Melbourne, Australia for 2 weeks. Dr. Arshad is author of about 65 publications and 10 book chapters to his credit. He has presented his papers in different national and international conferences in USA, Canada, Australia, South Korea, Thailand and Turkey. He received several national and international awards in his field. His area of research is food science particularly functional foods, non-thermal processing technologies, muscle foods and halal foods. | |
