Refrigeration in Food Preservation and Processing

Pham, Q.T.

doi:10.1002/9781118406281.ch15

Cited by 6 publications

(2 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Additionally, various techniques can be applied to the burger's ingredients or to the final product to extend its shelf life, such as pre-cooking, cooking, freezing, and frying. Packaging materials and methods are also decisive in preserving the quality and freshness of the burger [48,71]. For instance, vacuum-sealed packaging or modified atmosphere packaging (MAP) with nitrogen or carbon dioxide can reduce the amount of oxygen in the package, slowing down the oxidation process that can cause food spoilage [70].…”

Section: Preservativesmentioning

confidence: 99%

Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review

Vila-Clarà,

Vila-Martí,

Vergés-Canet

et al. 2024

Foods

View full text Add to dashboard Cite

The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.

show abstract

Section: Preservativesmentioning

confidence: 99%

Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review

Vila-Clarà,

Vila-Martí,

Vergés-Canet

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Да би се постигли жељени резултати у вези осигурања микробиолошке безбједности и унапређења квалитета хлађених и одмрзнутих производа од меса, веома битно је провођење мониторинг система и интегрисано управљање хладним ланцем (хлађење, смрзавање, транспорт и излагање продаји). Континуирано и поуздано контролисање температуре има есенцијални значај у свим фазама хладног ланца (Pham 2014).…”

Section: уводunclassified

Modern methods of preserving and packaging meat and meat products

Grujić

2020

ORUPRS

View full text Add to dashboard Cite

Meat and meat products are foods that аre used daily by the majority of the world's population. Considering these are the foods that are most susceptible to spoilage and pose a risk of transmission of various diseases, high standards and strict criteria for their production have been set. Some meat processing operations have been known for thousands of years and are the basis of modern preservation technologies. Consumers have called for stricter conditions in meat production, which has led to a number of studies aimed at improving existing technologies and developing and applying new technologies at all stages of the production and distribution of meat and meat products. This chapter gives an overview of the changes that are expected in the coming years in the field of classical technologies (cooling, freezing, drying, smoking and brining) and the application of new processes (high pressure technology, pulsed electric field technology, pulsed light technology, ultrasonic technologies, ionizing radiation). The development and usage of new packaging materials and new packaging methods for meat and meat products will be continued. A significant increase in the biopolymers and nanobiopolymers usage is expected as more eco-friendly materials. With the reduction in the price of packaging materials, active and smart packaging of meat products is expected in the coming years. This will allow for increased safety, quality and convenience while using raw meat and meat products.

show abstract