The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

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...

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Bibliographic Details
Main Authors: Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibañez, María José Beriain
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
meat
processing
preservation
sensory quality
nutritional value
Online Access:https://www.mdpi.com/2304-8158/9/10/1416

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