Multitarget preservation technologies for chemical-free sustainable meat processing

Area of Science:

• Food Science
• Meat Technology
• Food Preservation

Background:

• Growing consumer demand for safe, natural meat products.
• Concerns over chemical preservatives, especially nitrites, and their potential to form carcinogenic N-nitrosamines.
• Need for novel processing methods to ensure microbial safety without compromising sensory attributes.

Purpose of the Study:

• To review emerging green technologies for processed meat production.
• To assess the impact of these technologies on sensory quality and microbial safety.
• To explore methods for reducing or eliminating nitrites and nitrosamines in meat products.

Main Methods:

• Review of processing technologies including microwave, irradiation, high-pressure thermal processing (HPTP), and multitarget preservation technology.
• Focus on their influence on the quality characteristics of processed meats, particularly sensory quality.
• Discussion of challenges and opportunities associated with these emerging technologies.

Main Results:

• Emerging technologies can maintain sensory and nutritive characteristics of processed meats.
• These methods aid in reducing nitrite and nitrosamine content, enhancing microbial safety.
• Multitarget preservation technology offers innovative shelf-life extension through combined approaches.

Conclusions:

• Green technologies are viable alternatives to chemical preservatives in the meat industry.
• These novel processing methods support the production of safe, high-quality processed meats.
• Further research into challenges and opportunities will facilitate wider adoption.