Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment

Abstract

A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.

Clean Label Alternatives in Meat Products

“…Moreover, is a treatment characterized with a low impact on the organoleptic properties and the nutritional value of meat products. The use of ultrasound reduces microbial contamination due to its capacity to cause damage on biological cells, especially microbial cell membranes [ 108 ]. In addition, the use of ultrasound may allow us to reduce the use of additives, such as phosphates, due to its ability to improve the emulsification and gelling properties of proteins [ 109 , 110 ].…”

“…In addition, the use of ultrasound may allow us to reduce the use of additives, such as phosphates, due to its ability to improve the emulsification and gelling properties of proteins [ 109 , 110 ]. The characteristics of this technology make it attractive to reduce or even eliminate the use of additives and obtain clean-label meat products [ 108 , 111 ].…”

“…In addition, PEF (Pulsating Electric Field) or Pulse Light are non-thermal technologies that are receiving increased attention. Both technologies, in comparison with conventional thermal sterilization make it possible to achieve effective inactivation of microorganisms in a much shorter processing time and using less energy [ 108 ]. Moreover, the impact on nutritional and sensory characteristics of the final products is, in general, minimal.…”

“…Currently, a new generation of packaging is emerging with several functions that, among others, extend the shelf life of meat products. For example, it has been observed that the combination of vacuum-packaging technology and shrinking largely extends shelf-life in comparison with traditional packaging [ 108 ]. In addition, this packaging is growing as an eco-friendly technology due to the use of biodegradable films.…”

Strategies to Improve Meat Products’ Quality

“…Some recent studies have focused on the potential application of cold plasma as non-thermal pasteurization or sterilization methods for different food products, such as meat, cheese, cereals or vegetables [ 174 , 175 ]. Varila, Marcone and Annor [ 174 ] described the efficiency of cold plasma technology in extending the shelf-life of meat products, due to its ability to inactivate a wide spectrum of microorganisms, including biofilms, fungi, spores and some viruses.…”