Naslov (eng)

Mild technologies in meat processing: balancing nutritional quality and safety

Autor

Vasilev, Dragan
Dimitrijević, Mirjana
Klun, Ivana
Uzelac, Aleksandra
Betić, Nikola
Suvajdžić, Branko
Karabasil, Neđeljko

Publisher

Opis (eng)

This paper discusses the application of mild processing technologies in the meat industry, with emphasis on their role in preserving nutritional quality and ensuring product safety. Given the highly perishable nature of meat, conventional processing techniques, such as chilling, freezing, curing, smoking, drying and heat treatment, have been employed to extend its shelf life. However, these approaches, especially thermal processing, often compromise sensitive nutrients. In response, optimization of conventional methods, hurdle system ap- plication, as well as modern non-thermal and low-intensity technologies, including high- pressure processing (HPP), pulsed electric fields (PEF), ultrasound, and cold plasma, have been developed as effective alternatives. These methods achieve microbial inactivation while minimizing nutritional and sensory degradation. Furthermore, the combination of mild technologies with optimized conventional methods (e.g., sous-vide cooking, vacuum drying, modified atmosphere packaging, biopreservation etc.) has demonstrated synergistic effects in enhancing product quality and satisfying shelf life. This integrated approach supports the production of clean-label, minimally processed meat products that align with contempo- rary consumer expectations. The findings underscore the potential of mild technologies to contribute significantly to the future of meat processing through improved product safety, functionality, and nutritional retention.

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY-NC-SA 4.0 - Creative Commons Autorstvo - Nekomercijalno - Deliti pod istim uslovima 4.0 International License.

http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode

Predmet

Mild technologies, Meat processing, Non-thermal methods, Food safety, Nutritional quality

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa