Research Progress on Bacteria-Reducing Pretreatment Technology of Meat

Area of Science:

• Food Science and Technology
• Microbiology
• Food Safety

Background:

• Reducing initial bacterial load and extending shelf life are critical for meat safety and industry economics.
• Controlling enzymatic activity and the microbial environment are key strategies for meat preservation.
• Deterioration in raw meat necessitates effective bacteria reduction during storage.

Purpose of the Study:

• To review and summarize common technologies for reducing bacteria in meat.
• To outline the mechanisms and features of various meat decontamination methods.
• To analyze the application, challenges, and solutions for meat storage and preservation technologies.

Main Methods:

• Slightly acidic electrolyzed water (SAEW)
• Organic acids
• Ozone (O3)
• Ultrasound
• Irradiation
• Ultraviolet (UV) light
• Cold plasma
• High-pressure processing (HPP)
• Biological bacterial reduction agents

Main Results:

• The review details the operational principles and characteristics of each listed bacterial reduction technology.
• It assesses the current implementation status of these technologies in meat processing and preservation.
• Associated challenges are identified, and potential solutions are proposed for each method.

Conclusions:

• Effective bacterial reduction technologies are vital for enhancing meat safety and extending shelf life.
• A comprehensive understanding of various methods, their mechanisms, and limitations is crucial for optimizing meat preservation.
• This review provides a valuable reference for advancing research in meat preservation technology.