Modern methods of raw meat processing to reduce microbial contamination

Abstract

There are various methods to preserve the quality and extend the expiration date of food products. Raw meat from different animal species is a highly perishable product. The relevance of this research is driven by the need to summarise contemporary knowledge on approaches and techniques aimed at extending the storage duration of safe and high-quality meat, alongside their scientific justification. This article focused on finding means to reduce bacterial contamination, as microorganisms are the primary cause of meat spoilage. This study aimed to identify the most promising and optimal methods for extending the freshness of raw meat. To conduct the analysis, information from scientific primary sources, and electronic resources was used, and the results of experimental data on the application of scientifically based safe approaches were studied. A review of the main methods and measures aimed at extending the storage period of raw meat was carried out. The advantages and disadvantages of various methods of raw meat processing that have a bactericidal or bacteriostatic effect on various, including pathogenic, microorganisms that not only cause meat spoilage but can also be a danger to the potential consumer were established. Various traditional, novel, and innovative methods are currently employed in meat processing. Given the advancements in science and technology, a comprehensive approach to raw meat processing is emerging as the most promising. After analysing the research findings of numerous scientists, it has been concluded that biological technologies utilising lactic acid bacteria, combined with traditional physical methods such as refrigeration, offer the most optimal solution. This approach preserves the freshness of meat while minimising the impact on organoleptic properties, provided that temperature regimes and processing technologies involving cultures of lactic acid microorganisms are adhered to. The practical significance of this study lies in identifying the most promising directions for further research and improving existing safe antimicrobial treatments, particularly through the use of various strains of lactic acid starters. Their practical application will enable the preservation of meat freshness and extend its storage life