Multitarget preservation technologies for chemical‐free sustainable meat processing

Abstract

Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.

N‐Nitrosamines: a potential hazard in processed meat products

“…Green technology is emphasized and may help in reducing the use of chemical preservatives in meat products by safeguarding the sensory and nutritional qualities of processed meats and ensuring microbial safety. 87 Consumers prefer meat products with reduced nitrite concentration, and whether or not they choose to buy new meat products relies on the purpose, explanations, and effects of nitrite. Thus, successful nitrite reduction in meat products, combined with the addition of a variety of alternatives, would provide several benefits for consumers, including reduction of carcinogens.…”

“…Consumer sensitivity has started to change as a result of this predicament. Green technology is emphasized and may help in reducing the use of chemical preservatives in meat products by safeguarding the sensory and nutritional qualities of processed meats and ensuring microbial safety 87 . Consumers prefer meat products with reduced nitrite concentration, and whether or not they choose to buy new meat products relies on the purpose, explanations, and effects of nitrite.…”

Use of Lactoperoxidase Inhibitory Effects to Extend the Shelf Life of Meat and Meat Products

“…Currently, there are many licensed chemical preservatives (especially nitrites) that are used to extend the shelf life of meat products. However, we can increasingly find claims that question these preservatives due to their possible negative effects on human health [1][2][3].…”

Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

“…These products require the addition of antimicrobials or preservatives to prevent the growth of food pathogenic and spoilage bacteria. Chemical preservatives like sodium/potassium nitrate and nitrites have long been used in raw and processed meats to alleviate lipid oxidation and pathogenic and spoilage microbes’ growth [ 8 , 9 , 10 , 11 ]. These are added to processed meats such as ham, bacon, raw meats, and sausages (uncooked raw, semi-smoked, frankfurter, boiled-type, liver pâtě, and mortadella) to prevent the growth of Clostridium botulinum and other pathogenic microbes [ 10 ].…”