Intelligent detection of quality deterioration and adulteration of fresh meat products in the supply chain: research progress and application

Zhang, Linyu; Yu, Qi; Zhang, Min; Law, Chung Lim; Ma, Yamei

doi:10.1016/j.fbio.2023.103047

Cited by 8 publications

(1 citation statement)

References 135 publications

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“…Examples include the works of Fadiji et al [28], Echegaray et al [29], and Khodaei et al [30]. Some other review studies have specifically addressed innovations in fresh meat and meat products, such as those by Gil and Rudy [31] and Zhang et al [32].…”

Section: Conceptual Background and Research Hypothesismentioning

confidence: 99%

Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance

Spada,

De Cianni,

Di Vita

et al. 2024

Foods

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The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers’ perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers’ perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations.

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