Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

Abstract

Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle’s proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers’ necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.

Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

“…This result may be related to the effect of lipid oxidation on chicken meat and products after irradiation. Fats begin to oxidize on their own, resulting in rancid off-flavors when exposed to radiation [ 70 ]. Regarding overall quality and aroma, lipid oxidation was not the only major issue because the panelists did not recognize it [ 71 ].…”

Recent processing of peanut protein in food industry: a molecular structure perspective

“…Peanut (Arachis hypogae L.), as one of the most important oil crops in the world, is rich in oil and protein, with high nutritional value and flavour (Boukid, 2022). The high nutritional value of peanuts is attributed to the high oil and protein contents, and the relatively higher levels of bioactive compounds (such as tocopherols, flavonoids, phytosterols, and resveratrol), and easier to digest than animal proteins (Fatima et al, 2023;Suleman et al, 2023;Khalid et al, 2023b).…”

The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus)

“…Worldwide, the most popular methods used by consumers for thermal cooking of different types of meat are pan-frying, boiling, microwaving, grilling, and oven-roasting [ 8 ]. These techniques result in several changes in the color of meat, protein digestibility, oxidation of fat, and sensory changes in meat characteristics [ 9 ]. In these regards, there were numerous studies that studied the impact of various cooking techniques on beef, pork, fish, chicken, goose, and rabbit meat [ 10 – 14 ].…”