In recent years, with the increase in income in our country, it is seen that most of the consumers have awareness of healthy eating and their interesting in organic food. The emergence of various diseases such as cancer and obesity plays a major role in this preferred. In addition, with the prolongation of life expectancy, the desire to increase the quality of life is of great importance. Due to the harm caused by the foods obtained by conventional methods to human health and the environment, consumers demand for healthy and quality food has led to the emergence of a market segment consisting of organic products. The availability of many conventional foods in the market with unsafe additives, preservatives, sweeteners and colorants can be seen as another factor in the increasing importance given to natural, safe and healthy foods. In this review study, it is aimed to correct some existing misperceptions by giving detailed information about organic chicken breeding and meat quality.
Heat treatment applications are widely used because they inactivate microorganisms and enzymes. However, as a result of the application of this technology, changes in the physical and chemical structures of foods, and deterioration in their sensory properties and natural components are observed. For this reason, various studies have been carried out on non-thermal technologies in food preservation. High hydrostatic pressure processing, which is widely used in various foods, leads to non-thermal preservation methods in the food industry. High hydrostatic pressure is a technology that increases the shelf life of foods and provides microbiologically safer better quality products. As a result of the studies, it is seen that it has a good potential for the meat industry. This study aimed to compile the current studies in this field by giving some information about the properties, application areas, advantages and disadvantages of non-thermal High Hydrostatic Pressure technology in meat and meat products.
Geleneksel gıda muhafaza yöntemleri, mikrobiyal yükün azaltılmasında ve gıda kalitesinin korunmasında çeşitli dezavantajlar ile sınırlamalar göstermektedir. Termal olmayan teknikler fizikokimyasal, besinsel ve duyusal değişiklikleri minimuma indirerek et ve et ürünlerinde raf ömrünü arttırmak için alternatif yöntemler olarak kabul edilebilmektedir. Aynı zamanda bu yöntemlerin kombine uygulamasının da, gıda endüstrisinde potansiyel bir alternatif olabileceği düşünülmektedir. Bu nedenle bu derleme çalışmasında et ve et ürünlerinde ürün kalitesini iyileştirme ve verimi arttırma potansiteli olan vurgulu elektrik alan, vurgulu (atımlı) ışık, ultrases uygulamaları ele alınmaktadır.
Currently, a significant survey field is the use of probiotics as feed additives. There are many essays about the effect of the use of probiotics on meat quality. There is common agreement that probiotics supplementation could improve meat quality. Probiotic treatment increases meat tenderness however probiotics on lipid composition and oxidation of meat and sensory properties may change. The products obtained can be presented to the consumer as a healthy, taste and aroma enhanced and safe food. Thus, while providing delicious and nutritious food to the consumer, it also has positive effects on consumer health. Especially today, consumption of functional foods containing probiotics is increasing rapidly. Consumer interest has accelerated research on probiotics. On the other hand, there is a continuous increase in the number of microorganisms used in the market as probiotics. The current situation will be taken one step further with the discovery of new and active microorganism varieties that can be used as probiotics in the future probiotics will be the subject of many studies in the future. Therefore, it is thought that this issue should be emphasized. Apart from all these; as a group of growth promoters, the supplement of probiotics to the diet of poultry has been found to develop growth performance, increase feed conversion yield and develop immune responses.
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