Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends

Title
Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends
Author(s)
방우석H.G. Yuk[H.G. Yuk]J. H. Chen[J. H. Chen]Y. Ren[Y. Ren]J. Seow[J. Seow]T. Liu[T. Liu]
Keywords
ESCHERICHIA-COLI O157-H7; IN-GROUND BEEF; READY-TO-EAT; ACIDIFIED SODIUM-CHLORITE; FOOD-PACKAGING MATERIALS; RADIO-FREQUENCY COOKING; PULSED ELECTRIC-FIELDS; GRAM-NEGATIVE BACTERIA; SHELF-LIFE EXTENSION; LISTERIA-MONOCYTOGENES
Issue Date
201203
Publisher
WILEY-BLACKWELL
Citation
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v.11, no.2, pp.119 - 132
Abstract
This article reviews current and future techniques that are applied in the meat industry to ensure product safety. Consumer demand for high-quality food and raised economic standards have triggered the development of emergent technologies to replace traditional well-established preservation processes. Some promising nonthermal and thermal technologies, such as chemical and biological interventions, high hydrostatic pressure (HHP), irradiation, active packaging, natural antimicrobials and microwave, radiofrequency, and steam pasteurization, are under consideration for the preservation of meat products. All these alternative technologies are designed to be mild, energy-conserving, environmentally friendly, and maintaining natural appearance and flavor, while eliminating pathogens and spoilage microorganisms. Their combination, as in the hurdle theory, may improve their effectiveness for decontamination. The objective of this article is to reflect on the possibilities and especially the limitations of the previously mentioned technologies.
URI
http://hdl.handle.net/YU.REPOSITORY/29483http://dx.doi.org/10.1111/j.1541-4337.2011.00177.x
ISSN
1541-4337
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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