Advances in meat processing technologies and product development

Strategies for Healthier Meat Foods: An Overview

“…Recent reformulation approaches in meat products have assisted the design of healthier products without a decrease in quality and are strongly influenced by sustainability and safety alternatives. However, the application of conventional techniques for developing and preserving healthier meat products should also be considered primarily for quality attributes and heat-sensitive compound loss risk ( Sandesh Suresh and Kudre, 2022 ).…”

“…The treatment of cold plasma has the effect of arresting enzyme activity and pathogenic microorganisms due to the sterilizing activity of plasma and the ionized state of the plasma gas ( Misra et al, 2019 ), thus helping to increase the shelf life of products ( Jadhav and Annapure, 2021 ). This method has been effectively used in food and water-based liquids, known as plasma-activated water (PAW), to change their physicochemical characteristics, such as pH and electrical conductivity ( Sandesh Suresh and Kudre, 2022 ). The application of PAW as a brine solution in beef jerky was studied by Inguglia et al (2020) , who examined the increase in nitrogenous compounds, such as nitrates, to explore the antimicrobial effects.…”

“…Its application also significantly increases the solubility of meat proteins at low and normal pH levels when treated at 50 and 100 MPa ( Chen et al, 2018 ). The meat industry can use the application of this food processing technology to produce novel, safe, innovative, high-quality, convenient, and ready-to-eat meat products that hold quality attributes for healthy, natural, and minimally processed meats ( Bolumar et al, 2020 ; Sandesh Suresh and Kudre, 2022 ).…”

“…Recent reformu-lation approaches in meat products have assisted the design of healthier products without a decrease in quality and are strongly influenced by sustainability and safety alternatives. However, the application of conventional techniques for developing and preserving healthier meat products should also be considered primarily for quality attributes and heat-sensitive compound loss risk (Sandesh Suresh and Kudre, 2022). Adding natural fiber sources: Dietary fibers incorporated into meat product matrices have been linked to a reduction in the carcinogenic impact of meat by accelerating fecal transit through the colon and binding minerals to reduce heme activity (Younis et al, 2022).…”