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Growing demand, increasing competition, scarcity of resources and deregulation are some of factors that lead industries towards innovation. Innovation in turn leads the companies towards to organizational success, survival and high performance. . The commercial application stages of this nascent technology are considered to be parallel exploitation of innovation capabilities. These are mainly undertaken to enhance the technical performance and simultaneously meeting the existing market’s needs. The relation between innovation and commercialization could be understood with Trott’s !"#!$ e%uation of innovation& Innovation ' Theoretical conception ( Technical invention ( )ommercial exploitation
*eat and meat products are potential vehicles of hazards to human health. Types of hazards that may be present in meat products include chemicals causing acute or long+ term toxicity$ and biological agents pathogenic bacteria, viruses, parasites, and abnormal prions causing transmissible spongiform encephalopathies$, as well as physical ob,ects may cause in,ury$. -iological hazards are of most concern. Their occurrence in meat and meat products is unavoidable because contaminants are present in and on the animals and in their environment. .aw meat and not fully heated canned$ or fermented/dried meat products are highly perishable, which makes them prone to %uick spoilage and of compromised safety due to microbial presence and growth. The %uality and safety of meat and meat products are best maintained by an integrated preventive approach throughout all segments of the meat sector, including producers, processors, distributors, retailers, food service, as well as consumers. 0athogen control efforts should include1 good production practices on the farm, slaughtering of animals that are disease free, processing of carcasses under sanitary and hygienic conditions, use of decontamination intervention strategies to reduce microbial levels on carcasses and fresh meat, thermal processing, drying, fermentation, acidification, use of antimicrobials, maintenance of the cold chain during distribution, and proper storage and preparation by food service and consumers 2ofos, !"#3$.