A comprehensive overview on the preservation techniques and packaging of processed meat products: Emphasis on natural derivatives

• Published in: Journal of King Saud University. Science Vol. 36; no. 1; p. 103032
• Main Authors: Arokiyaraj, Selvaraj, Dinakarkumar, Yuvaraj, Shin, Hakdong
• Format: Journal Article
• Language: English
• Published: Elsevier 01.01.2024
• Subjects: Balanced diet; Marine preservatives; Meat processing; Microorganisms; Shelf life; Spoilage
• ISSN: 1018-3647
• DOI: 10.1016/j.jksus.2023.103032

Consumer's perspective on the quality is a variable that makes preservation and processing of various meat products a difficult task. To overcome the issue of spoilage and shelf life extension, with the expanded interest in maintaining a good quality of raw meat items, innovations took a lead in preservation techniques. Many innovations, such as applying high hydrostatic pressure, super chilling process, natural bio preservatives, and dynamic packaging had been proposed and researched. While a portion of these advancements is effective at inactivating the small-scale biotic factors especially identified with food-borne ailments, they are not successful against spores. To expand their adequacy against vegetative cells, a blend of a few preservation methods under the supposed thought had been explored. Besides preservation, modern packaging techniques are adopted to increase their shelf life. Packaging mainly aids in preventing color changes and preserves the nutritive value of processed meat. This review throws light on preservation techniques, modern and traditional packaging trends that takes place in the meat industry. Technology driven innovations like nanomaterial based preservation and packing techniques and marine derivatives as potential alternatives in preservation are discussed. The effect of COVID 19 on processing industries is also discussed in this review.