Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Journal of Food Science and Technology
Muhammad SohaibUbaid Ur Rahman

Abstract

Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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Citations

Apr 28, 2017·Journal of Animal Physiology and Animal Nutrition·M SohaibS Hussain
Apr 20, 2018·Viruses·Zachary D MoyeAlexander Sulakvelidze
Mar 8, 2018·Scientific Reports·Tobias SchneiderYuri Gleba
Apr 23, 2020·Critical Reviews in Food Science and Nutrition·Denes K A RosarioCarlos A Conte-Junior
May 4, 2017·Topics in Current Chemistry·Tone AspevikDiana Lindberg
Jul 9, 2020·Frontiers in Microbiology·Karolina FilikEwa Brzozowska
Oct 27, 2018·International Journal of Environmental Research and Public Health·Sinh Dang-XuanKohei Makita
Feb 4, 2021·Critical Reviews in Food Science and Nutrition·Michelle M XuPeter J Torley
Feb 1, 2021·Meat Science·Karine Cássia Gomes de CamposRozilaine Aparecida Pelegrine Gomes de Faria
Nov 18, 2020·Scientific Reports·Erwin Torres-RosalesJose Alberto Cano-Buendia

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