Advanced meat preservation methods: A mini review

Abstract

Development of various novel thermal and nonthermal techniques has shown potential applications in meat processing and preservation. Consumer's demand of meat products with esteemed quality, wholesomeness, and superior safety has led to the commercial introduction of these innovative methods. Accordingly, this treatise outlines the potential of several advanced thermal and nonthermal methods like super‐chilling, ultrarapid freezing, immersion vacuum cooling, hydrofluidization freezing, impingement freezing, electrostatic‐assisted freezing, pressure‐shift freezing, acidic electrolyzed water coupled with high hydrostatic pressure, and nonthermal plasma technique for preserving meat quality and prolongation of shelf stability. This article also highlights the advancements in the packaging technology like use of linear low‐density polyethylene‐based active clay nanocomposite films and resulted benefits for the meat sector. Additionally, consumer responses to various meat products preserved with these technologies are also discussed in this critique. The focal objective of the current discourse is to reconnoiter the aptitude of these novel techniques in meat preservation so that these methods can be adopted at commercial scale in a much broader sense.Practical applicationsFor decades, several methods have been adopted for preservation of meat. With technological advancements, meat industry is looking for some modern and economic preservation methods for meat and meat‐based products. In this regard, several nonconventional techniques like super‐chilling, hydrofluidization freezing, impingement freezing, electrostatic‐assisted freezing, and pressure‐shift freezing have shown their potential for effective meat preservation. Therefore, this article will be helpful for the meat industrialists to consider these techniques for commercial preservation of meat and meat products in a more effectual manner.

Encapsulation of Clitoria ternatea extract in liposomes by synergistic combination of probe‐type ultrasonication and high‐pressure processing

“…TEM images revealed that the particle size of liposomes under probe-type ultrasonication was also significantly smaller than that under ultrasonic bath and magnet stirring. Increasing temperature and homogenization intensity resulted in decreased liposome particle size, with similar results reported by other studies (Justo & Moraes, 2011;Rahman et al, 2018).…”

“…The particle size and PDI of liposomes prepared by the ethanol injection technique can be controlled by a number of parameters, such as lipid concentration and composition, concentration and type of encapsulated drug, injection rate, temperature, and homogenization intensity (Rahman et al, 2018). Because the transition temperature (Tc) of soybean lecithin was 50.4 C, higher than Tc, it may result in the reduction of biological activity and structural changes (Rahman et al, 2018). For that reason, the experiments in this study were carried out in the temperature range from 30 to 50 C. Furthermore, three common homogenization methods (magnet stirring, ultrasonic bath, and probe-type ultrasonication) were also investigated in this experiment.…”

“…Many techniques for liposome preparation and size reduction remain popular, such as the French press, sonication, homogenization, membrane extrusion, and supercritical fluid process (Altin et al, 2018; Justo & Moraes, 2011; Liu et al, 2018; Tsai & Rizvi, 2017). High‐pressure processing (HPP) is an emerging, nonthermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure (from 100 to 1,000 MPa), inactivating its microorganisms, extending the shelf life, and guaranteeing the food safety of the product (Rahman et al, 2018). HPP not only preserves food from harmful microorganisms and undesirable enzymes but also offers protection from functional compounds like antioxidants, probiotics, colostrum, and lactoferrin (Rahman et al, 2018; Ucak, Gokoglu, Toepfl, & Galanakis, 2018).…”

“…High‐pressure processing (HPP) is an emerging, nonthermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure (from 100 to 1,000 MPa), inactivating its microorganisms, extending the shelf life, and guaranteeing the food safety of the product (Rahman et al, 2018). HPP not only preserves food from harmful microorganisms and undesirable enzymes but also offers protection from functional compounds like antioxidants, probiotics, colostrum, and lactoferrin (Rahman et al, 2018; Ucak, Gokoglu, Toepfl, & Galanakis, 2018). HPP can damage membranes, denature enzymes, and cause changes in cell morphology.…”

A New Approach for the Microencapsulation of Clitoria Ternatea Petal Extracts by a High-Pressure Processing Method

“…However, many techniques have been employed in lab-scale liposome preparation and drug loading, but only a few large-scale techniques (ethanol injection and supercritical fluid process) are available. High-pressure processing (HPP) was officially recognized by the U.S. Food and Drug Administration in 2000 and is a non-thermal pasteurization technology that uses hydrostatic pressure rather than the conventional method of heat to destroy microorganisms in the food industry [ 12 ]. Laboratory HPP equipment with different capacities from 0.3 to 10 L have been developed by the supplier (Avure, Stansted Fluid Power, Baotou, Kobelco, and Toyo Koatsu).…”