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Journal of Food Science - 2022 - Kaur - Multitarget preservation technologies for chemical‐free sustainable meat processing.pdf (551.83 kB)

Multitarget preservation technologies for chemical-free sustainable meat processing

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journal contribution
posted on 2023-05-03, 21:55 authored by Ramandeep Kaur, Lovedeep Kaur, Tanushree Gupta, Jaspreet SinghJaspreet Singh, John Bronlund
Due 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.

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Rights statement

© 2022 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.||This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Wiley

Journal title

Journal of Food Science

ISSN

0022-1147

Citation

Kaur, R., Kaur, L., Gupta, T. B., Singh, J., & Bronlund, J. (2022). Multitarget preservation technologies for chemical-free sustainable meat processing. Journal of Food Science, 87(2), 4312–4328. https://doi.org/10.1111/1750-3841.16329

Funder

Massey University

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