Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines i...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/6/788 |
| _version_ | 1797471632235692032 |
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| author | Maria Schirone Luigi Esposito Federica D’Onofrio Pierina Visciano Maria Martuscelli Dino Mastrocola Antonello Paparella |
| author_facet | Maria Schirone Luigi Esposito Federica D’Onofrio Pierina Visciano Maria Martuscelli Dino Mastrocola Antonello Paparella |
| author_sort | Maria Schirone |
| collection | DOAJ |
| description | Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment. |
| first_indexed | 2024-03-09T19:50:57Z |
| format | Article |
| id | doaj.art-1f66f00ee6c9461e84da60a84ccc9ff8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:50:57Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1f66f00ee6c9461e84da60a84ccc9ff82023-11-24T01:09:54ZengMDPI AGFoods2304-81582022-03-0111678810.3390/foods11060788Biogenic Amines in Meat and Meat Products: A Review of the Science and Future PerspectivesMaria Schirone0Luigi Esposito1Federica D’Onofrio2Pierina Visciano3Maria Martuscelli4Dino Mastrocola5Antonello Paparella6Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, ItalyBiogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.https://www.mdpi.com/2304-8158/11/6/788biogenic aminesmeatmeat processingtyraminehistamineshelf-life |
| spellingShingle | Maria Schirone Luigi Esposito Federica D’Onofrio Pierina Visciano Maria Martuscelli Dino Mastrocola Antonello Paparella Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives Foods biogenic amines meat meat processing tyramine histamine shelf-life |
| title | Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives |
| title_full | Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives |
| title_fullStr | Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives |
| title_full_unstemmed | Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives |
| title_short | Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives |
| title_sort | biogenic amines in meat and meat products a review of the science and future perspectives |
| topic | biogenic amines meat meat processing tyramine histamine shelf-life |
| url | https://www.mdpi.com/2304-8158/11/6/788 |
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