The storage and preservation of meat: II—Nonthermal technologies
Publication Date
1-1-2022
Document Type
Contribution to a Book
Publication Title
Lawrie's Meat Science
DOI
10.1016/B978-0-323-85408-5.00013-3
First Page
245
Last Page
280
Abstract
In this chapter, methods of meat preservation that discourage microbial growth through the creation of unfavorable environments in the meat are considered. These involve action more directly inhibitory or lethal to molds and bacteria. This chapter discusses the principles, physical and biochemical aspects, antimicrobial aspects, quality aspects, and organoleptic aspects of nonthermal technologies including freeze dehydration, ionizing radiation, and high pressure as the tools for the storage and preservation of meat.
Keywords
Antimicrobial effect, Freeze dehydration, High pressure, Irradiation, Meat preservation, Meat quality, Sensory characteristics
Department
Nutrition, Food Science and Packaging
Recommended Citation
D. U. Ahn, A. Mendonca, and Xi Feng. "The storage and preservation of meat: II—Nonthermal technologies" Lawrie's Meat Science (2022): 245-280. https://doi.org/10.1016/B978-0-323-85408-5.00013-3
