Baskaran Stephen Inbaraj

Open AccessEditorial by Kandi Sridhar 1, Baskaran Stephen Inbaraj 2,* and Minaxi Sharma 3,* 1 Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India 2 Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan 3 Research Centre for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo 315000,...

2. Materials and Methods 2.1. Meat Raw Material Raw minced pork and raw chicken leg muscle in lumpy form with a size of about 15 cm long, 4 cm wide and 3 cm high were obtained from a local supermarket in New Taipei City (Taiwan), with the raw chicken leg muscle being further minced in a blender to obtain raw minced chicken. 2.2. Experiment Design for Processing of Canned Minced Pork and Chicken A method as reported by Tsao et al. [12] and Inbaraj et al.

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