This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (p < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties.

Experiment/Chapter 1. Modern technologies like high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) are known to improve the quality of meat and meat products. Currently there are few studies where the combined effect of these thechnologies have been investigated. Experiment/Chapter 2. The effects of non-thermal HPP and its combination with SVCOOK (HPP+SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (biceps femoris) derived from local Pyrenean bullocks, were investigated. The patties were subjected to 13 treatment combinations of three HPP pressures (350, 475, 600 MPa) for 5, 10, 15 min., followed by 20 treatment combinations with subsequent SVCOOK at three cooking temperatures (55, 60 or 65 °C). For yielding the optimum processing results in reduced hardness and cooking loss, veal patties should be HPP-treated at 350 MPa for 10 min., and sous-vide cooked at 55 °C. Experiment/Chapter 3. The effects of HPP and HPP+SVCOOK technique on the physicochemical characteristics of plant-based and hybrid patties were investigated and compared with the veal patties. Samples of the different formulations were pressure and temperature treated at similar conditions as the veal patties. The HPP+SVCOOK treated hybrid patties were similar to veal patties in color and texture parameters, whereas most of the physicochemical parameters of plant-based patties were significantly different (P < 0.05) from veal and hybrid patties. The dual technology aids in developing novel hybrid products with physicochemical characteristics comparable to those of veal patties. Experiment/Chapter 4. The physicochemical and sensory traits of patties were evaluated. Hydrogelled and soya emulsions were tested in veal, hybrid, and plant-based patties (6 formulations). Veal patties with pork backfat were used as reference formulation. All samples were HPP and HPP+SVCOOK treated at the optimized processing conditions (350 MPa, 10 min., 55 °C). Significant changes (P < 0.05) in physicochemical parameters were detected in HPP and HPP+SVCOOK samples. The differences in physicochemical and sensory parameters of HPP+SVCOOK patties were minimal. Successful fat replacement using either one of the soy or hydrogelled emulsion could be conducted in HPP+SVCOOK patties. Experiment/Chapter 5. The effect of the application of HPP+SVCOOK and antimicrobial agent, carvacrol (150 ppm), on the shelf stability (0th, 7th, 14th day) of meat, plant-based and hybrid products formulated with soy emulsion was evaluated. The texture parameters of the hybrid patties behaved similarly to the veal patties during the 14 days. Limited effects in the physicochemical parameters due to the addition of carvacrol were also noted. The microbial study indicated no growth of spoilage organisms beyond the acceptable limit rendering the HPP+SVCOOK treatments effective and safe.