Modern concept and detection of spoilage in meat and meat products

Ajaykumar, V. J.; Mandal, Prabhat Kumar

doi:10.1016/b978-0-12-819233-7.00018-5

Cited by 20 publications

(13 citation statements)

References 47 publications

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“…The main reasons of degradation in meat for the duration of storage are lipid peroxidation and microbial activity [ 3 , 21 ]. However, this endogenous enzyme-induced and microbial-induced deterioration is normally mitigated by using synthetic anti-oxidants and antimicrobials [ 22 , 23 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Teucrium trifidum powder on some meat quality attributes of chevon under refrigerated storage

Mazhangara

Jaja

Chivandi

2022

Heliyon

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Section: Discussionmentioning

confidence: 99%

Effect of Teucrium trifidum powder on some meat quality attributes of chevon under refrigerated storage

Mazhangara

Jaja

Chivandi

2022

Heliyon

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“…However, one concern with this approach is the presence of ATP in meat and in all living cells. Therefore, ATP must be destroyed before an ATP bioluminescence method can be performed to measure only the microbial ATP produced [190,191]. Hence, Cheng et al [190] conducted an experiment to combine an ATP bioluminescence assay with functional magnetic nanoparticles (FMNPs) for rapid isolation and detection of Escherichia coli from artificially contaminated ground beef.…”

Section: Meat and Meat Productsmentioning

confidence: 99%

Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

et al. 2020

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The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety.

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“…On the other hand, a wide range of analytical methods has been investigated over the years to characterize meat and meat products in terms of quality, safety, and authenticity. Yet, many of the conventional preservation, processing, and analytical methods are unable to cope with the well-known challenges (e.g., short shelf life and large heterogeneity) faced by the meat industry, making it difficult to preserve, process, and analyse these products [8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

Echegaray

Hassoun²,

Jagtap

et al. 2022

Applied Sciences

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Meat 4.0 refers to the application the fourth industrial revolution (Industry 4.0) technologies in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data, augmented reality, cybersecurity, and blockchain, have recently transformed many industrial and manufacturing sectors, including agri-food sectors, such as the meat industry. The need for digitalised and automated solutions throughout the whole food supply chain has increased remarkably during the COVID-19 pandemic. This review will introduce the concept of Meat 4.0, highlight its main enablers, and provide an updated overview of recent developments and applications of Industry 4.0 innovations and advanced techniques in digital transformation and process automation of the meat industry. A particular focus will be put on the role of Meat 4.0 enablers in meat processing, preservation and analyses of quality, safety and authenticity. Our literature review shows that Industry 4.0 has significant potential to improve the way meat is processed, preserved, and analysed, reduce food waste and loss, develop safe meat products of high quality, and prevent meat fraud. Despite the current challenges, growing literature shows that the meat sector can be highly automated using smart technologies, such as robots and smart sensors based on spectroscopy and imaging technology.

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Modern concept and detection of spoilage in meat and meat products

Cited by 20 publications

References 47 publications

Effect of Teucrium trifidum powder on some meat quality attributes of chevon under refrigerated storage

Effect of Teucrium trifidum powder on some meat quality attributes of chevon under refrigerated storage

Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

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