scholarly journals Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

2021 ◽  
Vol 2021 ◽  
pp. 1-20
Author(s):  
Olfa Ben Braïek ◽  
Slim Smaoui
Keyword(s):  
Organic Acids ◽  
Microbial Contamination ◽  
New Technologies ◽  
Meat Products ◽  
Meat Industry ◽  
Quality Requirements ◽  
Meat Preservation ◽  
Food Safety And Quality ◽  
Meat Type

Meat industries are constantly facing new waves of changes in the consumer’s nutritional trends, food safety, and quality requirements and legislations leading to an increase in interest for meat biopreservation to respond to all of these modern socioeconomic demands. Hence, to replace synthetic and/or expensive additives, new technologies in preserving meat products from microbial contamination have been established. In this context, organic acids and their salts have been considered as the most popular examples of preservatives that offer several advantages to be applied in meat industry. Here, characteristics of organic acids/salts commonly used in meat preservation were described based on the published literature. Moreover, after outlining the challenges and advantages of their use in meat industry, their current applications as meat preservatives on various meat type matrices such as beef, pork, sheep, and poultry were quite exposed based on previous and recent research works. Then, different application types were highlighted. Besides, some potent synergistic approaches based on several combinations of organic acids/salts with different existing preservative techniques are reported with an emphasised discussion of their application as possible solution tools to mainly overcome some problems linked to organic acids/salts when used solely, thus contributing to ensure the overall safety and improve the quality of meats. Finally, despite their usefulness in meat preservation, organic acids/salts may possess detrimental traits. In this context, a detailed discussion on their limits of use in meat products was provided in the last section of this paper.

scholarly journals The use of starter cultures in the meat industry and their effect on the quality of meat products – A review

2021 ◽  
Vol 7 (3) ◽  
pp. 046-056
Author(s):  
Dragutin Djukić ◽  
Monika Stojanova ◽  
Slavica Vesković-Moračanin ◽  
Marina Todor Stojanova ◽  
Aziz Şatana
Keyword(s):  
New Technologies ◽  
Meat Products ◽  
World Market ◽  
Starter Cultures ◽  
Meat Industry ◽  
Wide Range ◽  
Scientific Principles ◽  
Biological Protection ◽  
The One

The use of certain types of microorganisms or their metabolic products is the basis for the development of new technologies, which on the one hand can contribute to the standardization of the production process and achieve uniform quality, and on the other hand to obtain quality and safe products with extended shelf life. On the world market for food and beverages, today can be find a wide range of commercial, fermented products in which production and sustainability certain microorganisms are participate. The interest in the new methods of biological protection of food, as well as the scientific principles for achieving health of the products has increased significantly in recent years. The increase in the need for quality and health-safe food has led to an increased interest in the use of starter cultures in the food industry, and especially in the meat industry. With the use of the starter cultures, good quality of the products is achieved. At the same time a safe product is obtained, where the use of the synthetic additives and theirs side effects on consumer’s health is completely eliminated.

Non-Thermal Food Preservation Methods in the Meat Industry

2020 ◽  
pp. 44-64
Author(s):  
Basak Gokce Col ◽  
Sergen Tuggum ◽  
Seydi Yıkmış
Keyword(s):  
Cold Plasma ◽  
Meat Products ◽  
Food Preservation ◽  
Enzymatic Reactions ◽  
Meat Industry ◽  
Chemical Additives ◽  
Preservation Methods ◽  
Wide Range ◽  
Meat Preservation ◽  
Novel Approaches

The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.

Artificial meat and the future of the meat industry

2017 ◽  
Vol 57 (11) ◽  
pp. 2216 ◽  
Author(s):  
Sarah P. F. Bonny ◽  
Graham E. Gardner ◽  
David W. Pethick ◽  
Jean-François Hocquette
Keyword(s):  
New Technologies ◽  
Meat Products ◽  
Farming Systems ◽  
Processed Meat ◽  
Low Grade ◽  
Meat Industry ◽  
Ground Meat ◽  
Market Place ◽  
The Future

The global population is estimated to plateau at 9 billion by the year 2050; however, projected food-production estimates would supply for only 8 billion people, using the ‘business as usual’ approach. In particular, the meat industry would need to increase production by ~50–73%. In response, there are several different options that have the potential to satisfy demand and increase production. Some of these options require advanced technologies and many may be considered as ‘artificial’ by different consumer groups. Within the meat industry itself, available technologies include selective breeding, agroecology systems, animal cloning and genetic modification. Alternatively, meat proteins can be replaced or substituted with proteins from plants, fungi, algae or insects. Finally, meat products could be produced using in vitro culturing and three-dimensional printing techniques. The protein produced by these techniques can be considered in the following three categories: modified livestock systems, synthetic meat systems, and meat substitutes. In the future, it is likely that meat substitutes will increase market share through competition with low-grade cuts of meat, sausages, ground meat and processed meat. However, synthetic meat systems and meat substitutes have significant barriers to commercialisation and widespread adoption that will affect their presence at least in the high-end premium sector in the market. To meet growing demands for protein, and in the face of growing competition from other sectors, the conventional meat industry must adopt new technologies and farming systems. These must be tailored to the challenges facing the industry and must effectively respond to consumer demands and the changing market place.

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

2020 ◽  
Vol 12 (15) ◽  
pp. 5948 ◽  
Author(s):  
Mariusz Rudy ◽  
Sylwia Kucharyk ◽  
Paulina Duma-Kocan ◽  
Renata Stanisławczyk ◽  
Marian Gil
Keyword(s):  
New Technologies ◽  
Meat Products ◽  
Alternative Methods ◽  
Food Storage ◽  
Chemical Additives ◽  
Environment Friendly ◽  
Food Protection ◽  
Preservation Methods ◽  
Meat Preservation ◽  
Unconventional Methods

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.

scholarly journals Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“

2008 ◽  
Vol 56 (5) ◽  
pp. 211-220
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Microbial Contamination ◽  
Meat Products ◽  
Microbiological Analysis ◽  
Microbial Quality ◽  
The Family ◽  
Freezing Period ◽  
Number Of Microorganisms ◽  
Meat Samples ◽  
The Relationship

In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive frozing storages. The relationship between meat freezing period and number of selected technological as well as hygienical significant microorganisms was monitored, with the aim to optimize frozing period to keep microbial quality of meat and meat products. Microbiological analysis of meat samples was performed before freezing of meat and after 48, 72, 96, 120 and 144 hours of freezing. Furthermore, the analysis was carried out after 7 and 21 days of meat products storing period. Total number of microorganisms, total number of psychrotrophic microorganisms, yeast and fungi, co­li­forms, bacteria of the genus Enterococcus and bacteria of the family Enterobacteriaceae were detected. As from results, sufficient period for meat freezing was 72 hours. After this period total count of microorganisms as well as bacteria of the family Enterobacteriaceae, coliforms bacteria and bacteria of the genus Enterococcus reached the level, which at next freezing was not influenced. Number of psychrotrophic microorganisms were growing by next prolonging of freezing period, above 72 hours. Numbers of yeast and moulds became almost unchanged during the whole freezing period.

scholarly journals New technologies in complex of measures of nonspecific prophylaxis of healthcareassociated infection

2020 ◽  
Vol 99 (10) ◽  
pp. 1055-1060
Author(s):  
Oksana A. Orlova ◽  
Natalia A. Yumtsunova ◽  
Tatyana A. Semenenko ◽  
Oleg E. Karpov ◽  
Ekaterina V. Rusakova ◽  
...  
Keyword(s):  
Intervention Program ◽  
Microbial Contamination ◽  
New Technologies ◽  
Medical Personnel ◽  
Healthcare Associated Infection ◽  
Medical Organization ◽  
Service Department ◽  
Epidemiological Risk ◽  
Healthcare Associated

Introduction. Preventive maintenance is of great importance for the prophylaxis of healthcare-associated infection (HAI). Material and methods. An assessment of the interventional cleaning program of the epidemiologically significant units of a large medical organization was based on the data of marks erasure control, microbiological studies, a survey of employees of the insourcing department. Results. In 2017, the Center began implementing an intervention program for outsourcing, which began with the creation of the Department of sanitary services (DSS), which took over the functions of cleaning the premises, as well as providing departments with the necessary disinfectants, detergents, and cleaning products. Before the implementation of this intervention program, the staff was trained in the form of theoretical classes (lectures with the display of training videos, presentations). Practical skills were developed directly in the workplace. The interventional insourcing program showed a 1.28-fold decrease in microbial contamination of surfaces in high-epidemiological risk departments. As a result, the consumption of disinfectant was reduced by more than 5 times. The satisfaction of the sanitary service Department operators with the introduction of the new method was more than 90%. Conclusion. The implemented intervention program allowed not only to improve the quality of cleaning, but also to change the attitude of patients, medical personnel, and the administration to the institution of cleaning by the forces of the medical organization itself.

Non-Thermal Food Preservation Methods in the Meat Industry

2021 ◽  
pp. 147-162
Author(s):  
Basak Gokce Col ◽  
Sergen Tuggum ◽  
Seydi Yıkmış
Keyword(s):  
Cold Plasma ◽  
Meat Products ◽  
Food Preservation ◽  
Enzymatic Reactions ◽  
Meat Industry ◽  
Chemical Additives ◽  
Preservation Methods ◽  
Wide Range ◽  
Meat Preservation ◽  
Novel Approaches

The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.

scholarly journals Mechanically deboned meat

1990 ◽  
Vol 62 (5) ◽  
pp. 369-380
Author(s):  
L. Riihonen ◽  
J. Laine ◽  
P. Linko
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Meat Products ◽  
Raw Material ◽  
Processed Meat ◽  
Meat Industry ◽  
High Protein Content ◽  
Technological Characteristics ◽  
And Storage

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

scholarly journals Green Coating Polymers in Meat Preservation

Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1379
Author(s):  
Mohammed Gagaoua ◽  
Tanima Bhattacharya ◽  
Melisa Lamri ◽  
Fatih Oz ◽  
Amira Leila Dib ◽  
...  
Keyword(s):  
Biodegradable Polymers ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Nutrient Delivery ◽  
Green Route ◽  
Biomass Resources ◽  
Meat Preservation ◽  
Green Polymers ◽  
The Impact

Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.

Competitive strategy – a basis for identifying key success factors of meat industry

10.12737/1319 ◽  
2013 ◽  
Vol 8 (3) ◽  
pp. 25-26
Author(s):  
Данилова ◽  
Oksana Danilova
Keyword(s):  
Competitive Advantage ◽  
Price Competition ◽  
Success Factors ◽  
Raw Materials ◽  
Meat Products ◽  
Cost Savings ◽  
Meat Industry ◽  
Competitive Strategies ◽  
Key Success Factors

This article discusses the analysis of external conditions and factors of competitive advantage to identify the key success factors of the meat industry, which are a set of actions to ensure the competitiveness and financial success. To assess the formation of competitive advantages of meat industry, identify their characteristics is not enough statistical data. The objectives of the study was to identify the main areas of investment , relationships with suppliers of raw materials, ways to improve the profitability of the enterprise . The study suggests that the main competitive strategies remains a quality of product . On the basis of this, the pricing and sales policies of the meat industry are based. According to respondents, changes in demand for meat, is equally dependent on the quality of meat products and prices. For sausages the price factor plays a more significant role. The predominant mode of competition in the meat industry is currently the price competition on the basis of cost savings as a competitive advantage .

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