The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and bioch...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1416 |
| _version_ | 1797551660449398784 |
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| author | Inmaculada Gómez Rasmi Janardhanan Francisco C. Ibañez María José Beriain |
| author_facet | Inmaculada Gómez Rasmi Janardhanan Francisco C. Ibañez María José Beriain |
| author_sort | Inmaculada Gómez |
| collection | DOAJ |
| description | This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised. |
| first_indexed | 2024-03-10T15:48:15Z |
| format | Article |
| id | doaj.art-e13c7b08d6c1462a80c5768293286563 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:48:15Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e13c7b08d6c1462a80c57682932865632023-11-20T16:18:56ZengMDPI AGFoods2304-81582020-10-01910141610.3390/foods9101416The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional AspectsInmaculada Gómez0Rasmi Janardhanan1Francisco C. Ibañez2María José Beriain3Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, SpainResearch Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, SpainResearch Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, SpainResearch Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, SpainThis review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.https://www.mdpi.com/2304-8158/9/10/1416meatprocessingpreservationsensory qualitynutritional value |
| spellingShingle | Inmaculada Gómez Rasmi Janardhanan Francisco C. Ibañez María José Beriain The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects Foods meat processing preservation sensory quality nutritional value |
| title | The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects |
| title_full | The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects |
| title_fullStr | The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects |
| title_full_unstemmed | The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects |
| title_short | The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects |
| title_sort | effects of processing and preservation technologies on meat quality sensory and nutritional aspects |
| topic | meat processing preservation sensory quality nutritional value |
| url | https://www.mdpi.com/2304-8158/9/10/1416 |
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