Principles and Applications of Non-Thermal Technologies for Meat Decontamination.

Area of Science:

• Food Science
• Microbiology
• Food Engineering

Background:

• Meat quality is compromised by oxidation and microbial contamination, leading to spoilage and foodborne illnesses.
• Traditional preservation methods like thermal treatment have limitations in maintaining meat quality and consumer acceptance.
• Pathogenic microorganisms in meat pose significant public health risks.

Purpose of the Study:

• To explore non-thermal technologies for improved meat preservation.
• To assess the efficacy of non-thermal methods in enhancing meat safety and shelf life.
• To evaluate the impact of non-thermal processing on meat quality attributes.

Main Methods:

• Review of non-thermal technologies including high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide, ozone, irradiation, ultraviolet light, and ultrasound.
• Analysis of research findings on the application of these technologies in meat preservation.
• Focus on pulsed light and pulsed electric field for high-fat and high-protein meat products.

Main Results:

• Non-thermal technologies effectively reduce microbial populations in meat.
• These methods maintain low temperatures, preserving meat nutrition and sensory qualities.
• Pulsed light and pulsed electric field treatments show minimal impact on meat's sensory and physiological characteristics.
• Non-thermal processing helps maintain heat-sensitive components in meat products.

Conclusions:

• Non-thermal technologies are a promising alternative to traditional meat preservation.
• These advanced methods enhance meat safety, extend shelf life, and maintain product quality.
• Pulsed light and pulsed electric field are particularly suitable for preserving high-fat and high-protein meat products.