Novel Techniques for Microbiological Safety in Meat and Fish Industries

Abstract

The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.

Atmospheric cold plasma technology for meat industry: A bibliometric review

“…Over the past fifty years, both meat production and consumption have increased, and it is expected that this trend will continue as the demand for animal proteins rises [17,18]. However, because meat and meat products are highly perishable, a variety of preservation and processing techniques have traditionally been used to retain their high quality and prolong their shelf lives [19,20]. In most cases, the application of ACP on meat has been executed as a direct exposure, used on the packaging matrix, or as a means for water treatment that will be used in meat products.…”

Antimicrobial potential produced by Hansenulawingei and its use in mechanically deboned chicken meat

“…It is known that increased temperature promotes the growth of bacteria, enzymatic activities that lead to economic losses. The deterioration of meat can be controlled by decreasing the temperature to 4 °C soon after slaughter for storage, and this is also the case for processed meat products effectively controlled by rapid freezing due to the development of microcrystals (REBEZOV et al, 2021).…”

Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

“…Sci. 2022, 12, 6986 2 of 19 high quality and extend their shelf life [6,7]. On the other hand, a wide range of analytical methods has been investigated over the years to characterize meat and meat products in terms of quality, safety, and authenticity.…”

“…animal proteins [4,5]. However, due to their high perishability, various preservation and processing methods have been traditionally applied to meat and meat products to maintain high quality and extend their shelf life [6,7]. On the other hand, a wide range of analytical methods has been investigated over the years to characterize meat and meat products in terms of quality, safety, and authenticity.…”