Meat safety and quality: a biological approach

Abstract

Safe, high-quality meat that is minimally processed, containing few added chemicals, is what is desired by the modern consumer. Biological approaches to meat safety appear more natural and, thus, are more readily acceptable. In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post-harvest processing of the meat product. Biological components, including probiotics (Direct-Fed Microbials), vaccines, bacteriocins and lytic bacteriophage, are important components of a comprehensive approach to meat safety and quality.

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts

“…The current trend in poultry products is to minimize the use of nitrates and nitrites. This has led to a growing interest in exploring natural antimicrobial compounds as alternatives to synthetic food additives ( Nielsen et al, 2021 ). The application of probiotics in meat products is considered an appealing technique for enhancing the health benefits of meat ( Pogorzelska-Nowicka et al, 2018 ).…”

Modernization Data Analysis and Visualization for Food Safety Research Outcomes

“…Biological interventions are an approach for those consumers that look for more natural interventions such as the use of prebiotics, probiotics, antioxidants, or natural processes such as fermentation, etc. [74]. A study that described pre-and post-harvest interventions to reduce microbial loads in the beef industry established that the use of probiotics nowadays is more common and effective as an alternative to avoid foodborne pathogens [75].…”

Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets

“…Microbial contamination affects the safety and quality characteristics of foods, and may occur at any stage, during production, transport, processing, meal preparation, domestic storage, and retail trade [ 1 , 2 ]. Food-borne illnesses associated with pathogenic micro-organisms present a major community health concern throughout the world.…”