Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products
Manpreet Singh, Estefanía Novoa Rama, J.M. Kataria, Cortney Leone, Harshavardhan Thippareddi
Abstract
A consumer trend toward convenient, minimally processed meat products has exerted tremendous pressure on meat processors to ensure the safety of meat and meat products without compromising product quality and the meeting of consumer demands. This has led to challenges in developing and implementing novel processing technologies as the use of newer technologies may affect consumer choices and opinions of meat and meat products. Novel technologies adopted by the meat industry for controlling foodborne pathogens of significant public health implications, gaps in the technologies, and the need for scaling up technologies that have been proven to be successful in research settings or at the pilot scale will be discussed. Novel processing technologies in the meat industry warrant microbiological validation prior to becoming commercially viable options and enacting infrastructural changes. This review presents the advantages and shortcomings of such technologies and provides an overview of technologies that can be successfully implemented and streamlined in existing processing environments.