Inorganic additives in meat production and processing
Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama, Jaladeen Mohamed Harris, Kurbonalijon Zokirov, Kholida Azizova, Sanaev Ermat, Murodjon Samadiy
Abstract
The present research focuses on the different ways that inorganic chemicals can affect processed meat quality and its impact on the Finial food quality. The processed meat products (ham, bacon, frankfurters, sausages, salami, and so on) are treated with food additives to increase its shelf life and/or taste (curing, smoking, salting, or the application of chemical preservatives and additives). One area of focus is the preservation and extension of shelf life and other area is to identify the effects and benefits. By incorporating natural additives, such as essential oils and plant extracts, through nano systems, antioxidant effects and improved properties have been observed when applied directly to meat or during manufacturing processes. Additionally, the general trend is a decrease in the level of sodium chloride of processed meat products. Many studies have looked into the use of NaCl substitutes to limit the pro-oxidant effects and control microbial development, including Potassium Chloride (KCl), K-lactate, Calcium Chloride (CaCl 2 ) and Magnesium Chloride (MgCl 2 ) microspheres and it should be governed to minimise and control the use of inorganic substances to reduce impact to the consumers.