High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective
Ume Roobab, Rehan Afzal, Muhammad Modassar Ali Nawaz Ranjha, Xin‐An Zeng, Zahoor Ahmed, Rana Muhammad Aadil
Abstract
Summary Today's consumers demand clean‐label healthy products to which no artificial preservatives have been added. Distribution of fresh, safe raw meat or meat products requires reduced numbers of bacteria on its surface when it leaves the processing plant under strict maintenance of low temperatures throughout the supply chain. Means of controlling or even improving the food integrity aim to decontaminate the carcasses or products during or at the end of the production line. In the past decades, high‐pressure processing (HPP) has been investigated as an alternative non‐thermal preservation technology to match all these demands without compromising safety. HPP treatments could efficiently inactivate the vegetative microorganisms (related to foodborne diseases), but not spores. However, the combination of several non‐thermal and conventional preservation techniques under the so‐called hurdle technology has been explored to enhance their efficiency.