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Preservation technologies for fresh meat - a review.
1Nanjing Agricultural University, People's Republic of China. ghzhou@njau.edu.cn
Meat Science
|July 8, 2010
Summary
Fresh meat preservation faces challenges from microorganisms and spoilage factors. This review explores innovative non-thermal technologies and hurdle concepts to extend shelf life and enhance safety for fresh meat products.
Area of Science:
- Food Science
- Microbiology
- Food Preservation Technologies
Background:
- Fresh meat's perishability is influenced by temperature, oxygen, enzymes, moisture, light, and microorganisms.
- Consumer demand for high-quality, safe, and convenient fresh meat with an extended shelf life is increasing.
Purpose of the Study:
- To review current and emerging technologies for fresh meat preservation.
- To discuss the benefits and industrial limitations of novel preservation methods.
Main Methods:
- Review of scientific literature on non-thermal preservation technologies.
- Investigation of combined preservation strategies (hurdle concept).
Main Results:
- Non-thermal technologies like high hydrostatic pressure, superchilling, biopreservatives, and active packaging show promise.
- These methods are effective against vegetative microorganisms but not spores.
- Combined hurdle technologies enhance efficacy against vegetative cells.
Conclusions:
- Novel preservation technologies offer potential for improving fresh meat quality and safety.
- Further research is needed to overcome limitations for widespread industrial application.
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