A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)
Ume Roobab, Abdul Waheed Khan, José M. Lorenzo, Rai Naveed Arshad, Boru Chen, Xin‐An Zeng, Alaa El‐Din A. Bekhit, Raheel Suleman, Rana Muhammad Aadil
Topics & Concepts
PascalizationMeat packing industryFood processingFood scienceProcessed meatHigh pressureShelf lifeRecipeQuality (philosophy)Environmental scienceBusinessBiochemical engineeringComputer scienceEngineeringChemistryEpistemologyEngineering physicsPhilosophyMeat and Animal Product QualityMicrobial Inactivation MethodsListeria monocytogenes in Food Safety