Meat Examination in the Laboratory, the Acceptability and the Human Health

Abstract

As a consequence of the meat market globalization, the production and manufacture of meat products is at a stage of innovative dynamics as meat contains an abundance of proteins with high biological Value, meat is an excellent diet source of essential amino acids. Consumers demand high quality and convenient meat products, with natural flavour and taste, and very much appreciate the fresh appearance of minimally processed meat. To harmonize or to blend all these demands without compromising safety, it is necessary to implement new preservation technologies in the meat industry and in the meat industry. Meat treatment and processing may include protein extraction, chemical and enzymatic treatments, massaging or tumbling, curing, stuffing, canning, smoking, and other related preliminary preparations, such as, meat particle size reduction and mixing of meat with various additives. It is noteworthy that simple handling of fresh meat in retail stores and in homes is generally excluded from the definition of meat processing. By the controlling of the amount of the salt, the sugar, the nitrate or nitrite, and the other ingredients, as well as the curing agents, the dehydration, and the maturation durations, and the proper packaging of the meat products and the storage conditions of the meat product, the meat products can be of high acceptability, fairly stable, and safe. The principles behind these techniques are being revealed by the various scientific studies on the effect of ingredients and processing methodology used in the preparation of these products.