Multitarget preservation technologies for chemical-free sustainable meat processing

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dc.citation.issue10
dc.citation.volume87
dc.contributor.authorKaur R
dc.contributor.authorKaur L
dc.contributor.authorGupta TB
dc.contributor.authorSingh J
dc.contributor.authorBronlund J
dc.coverage.spatialUnited States
dc.date.accessioned2023-10-20T01:23:40Z
dc.date.accessioned2023-10-25T20:49:39Z
dc.date.available2022-09-19
dc.date.available2023-10-20T01:23:40Z
dc.date.available2023-10-25T20:49:39Z
dc.date.issued2022-10-19
dc.date.updated2023-10-20T00:26:39Z
dc.description.abstractDue to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.
dc.description.confidentialfalse
dc.edition.editionOctober 2022
dc.format.extent4312-4328
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/36120824
dc.identifier.citationKaur R, Kaur L, Gupta TB, Singh J, Bronlund J. (2022). Multitarget preservation technologies for chemical-free sustainable meat processing.. J Food Sci. 87. 10. (pp. 4312-4328).
dc.identifier.doi10.1111/1750-3841.16329
dc.identifier.eissn1750-3841
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10179/20402
dc.languageeng
dc.publisherWiley Periodicals LLC on behalf of Institute of Food Technologists
dc.publisher.urihttps://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.16329
dc.relation.isPartOfJ Food Sci
dc.rights(c) 2022 The Author/sen_US
dc.rightsCC BY-NC-ND 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.subjecthigh-pressure thermal treatment
dc.subjectinnovative technologies
dc.subjectirradiation
dc.subjectmicrowaves
dc.subjectmultitarget preservation technology
dc.subjectNitrites
dc.subjectMeat
dc.subjectMeat Products
dc.subjectNitrosamines
dc.subjectTechnology
dc.titleMultitarget preservation technologies for chemical-free sustainable meat processing
dc.typeJournal article
pubs.elements-id456899
pubs.organisational-groupOther
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