Recent Advances and Innovation in Meat with Reference to Processing Technologies

Khalid, Waseem; Maqbool, Zahra; Arshad, Muhammad Sajid

doi:10.5772/intechopen.108620

Cited by 5 publications

(4 citation statements)

References 67 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Irradiation techniques are a valuable asset in the meat processing industry, providing effective solutions for bolstering food safety, prolonging shelf life, and diminishing microbial contamination in meat products. These techniques expose food items to ionizing radiation emitted by gamma rays, electron beams, or X-rays [35]. This radiation interacts with the molecular structure of microorganisms, rendering them incapable of reproduction or causing foodborne illnesses [36].…”

Section: Irradiation Techniques In Meat Processing: Principles Applic...mentioning

confidence: 99%

Improving meat quality and safety: innovative strategies

Rebezov,

Khayrullin,

Assenova

et al. 2024

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Ensuring meat products' quality and safety is paramount in today's food industry. This extended abstract delves into innovative strategies to enhance meat quality and safety throughout the production, processing, and distribution stages. The paper explores various cutting-edge approaches, technologies, and regulatory frameworks to mitigate risks and improve consumer confidence in meat products. The discussion begins with examining advancements in meat processing techniques, such as high-pressure processing (HPP), modified atmosphere packaging (MAP), and irradiation. These techniques are instrumental in reducing microbial contamination, extending shelf life, and preserving the nutritional integrity of meat products. Furthermore, the paper explores emerging technologies like nanotechnology and blockchain, which offer novel solutions for enhancing traceability, transparency, and accountability in the meat supply chain. Much of the paper discusses the role of quality control measures in ensuring meat safety and compliance with food safety regulations. From carcass inspection and microbiological testing to chemical residue analysis and packaging standards, rigorous quality control protocols are essential for identifying and mitigating potential hazards at every stage of meat production. Moreover, the paper highlights the importance of animal husbandry practices, feed management, and genetics in influencing meat quality attributes such as flavour, texture, and tenderness. Producers can enhance meat products' overall quality and palatability by implementing improved animal husbandry practices, optimizing feed formulations, and selectively breeding animals for desirable traits. In addition to technological advancements and quality control measures, the paper emphasizes the need for regulatory compliance and government oversight to uphold food safety standards. Ensuring adherence to regulations such as Hazard Analysis and Critical Control Points (HACCP) and implementing comprehensive food safety management systems are essential for safeguarding public health and consumer trust. In conclusion, this extended abstract provides a comprehensive overview of innovative strategies for improving meat quality and safety in the food industry. By embracing advancements in processing techniques, leveraging new technologies, implementing stringent quality control measures, and adhering to regulatory requirements, stakeholders can enhance the safety, integrity, and consumer perception of meat products in the marketplace.

show abstract

Section: Irradiation Techniques In Meat Processing: Principles Applic...mentioning

confidence: 99%

Improving meat quality and safety: innovative strategies

Rebezov,

Khayrullin,

Assenova

et al. 2024

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

“…Eliminating fat from meat products has several unfavorable repercussions on sensory and technical levels, including reduced yields, higher cooking losses, and unstable emulsions. Additionally, the taste and juiciness are lost due to changes in texture . A study examined the effects of adding pumpkin seeds to chicken patties and suggested that these ingredients could improve both the baking and lipid oxidation aspects of the final product.…”

Section: Food Application Of Pumpkinmentioning

confidence: 99%

“…For improving gut health, a high-fiber diet plays an important role. Pumpkin pulp weaning is also a great fiber source which is very beneficial for baby gut health …”

Section: Sensory Acceptance Of Pumpkin Addition Productsmentioning

confidence: 99%

“…Additionally, the taste and juiciness are lost due to changes in texture. 63 A study examined the effects of adding pumpkin seeds to chicken patties and suggested that these ingredients could improve both the baking and lipid oxidation aspects of the final product. A previous study discovered that replacing red meat in beef patties with a combination of dry pumpkin seeds and flour was an acceptable substitution that harmed the patty texture and increased water retention.…”

Section: Food Application Of Pumpkinmentioning

confidence: 99%

See 1 more Smart Citation

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

et al. 2023

Self Cite

View full text Add to dashboard Cite

Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.

show abstract

Effect of salting time and drying method on physicochemical characteristics of dried meat from the longissimus muscle of Algerian dromedary camels

Rahmani,

Khama

2024

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Cited by 5 publications

References 67 publications

Improving meat quality and safety: innovative strategies

Improving meat quality and safety: innovative strategies

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

Effect of salting time and drying method on physicochemical characteristics of dried meat from the longissimus muscle of Algerian dromedary camels

Contact Info

Product

Resources

About