Techniques of meat preservation- A review

Meat Research Pub Date : 2023-06-30 DOI:10.55002/mr.3.3.55
Md. Mizanur Rahman, M. Hashem, M. Azad, M. Choudhury, M. Bhuiyan
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Abstract

Meat is the flesh of animals that is rich in protein, iron, zinc, fatty acids, and vitamins. Because of its nutrient and moisture concentrations, it is a highly perishable product. Because of its chemical composition and enzymatic activities, it is also very prone to spoilage. Because of the breakdown of fat, protein, and carbohydrates in meat, odors, putrefaction, and slime production occur, making the meat unsafe for human consumption. Moisture, temperature, microorganisms, ambient oxygen, and endogenous enzymes all have an impact on the shelf life and freshness of meat. Environmental bacteria are widely distributed and can adhere to meat from several sources, causing deterioration. Because of this, many technologies are used to preserve meat and meat products by inactivating or eliminating microbes. The goals of meat preservation are to enhance shelf life, eliminate microbes, and improve quality. Various preservation strategies are required to avoid the growth of bacteria that cause the physical and biochemical characteristics of meat to deteriorate. This review's goals are to discuss different methods and techniques for preserving fresh meat and meat products. This review also presents and discusses the benefits and drawbacks of these approaches.
肉类保鲜技术综述
肉是富含蛋白质、铁、锌、脂肪酸和维生素的动物肉。由于其营养和水分浓度,它是一种高度易腐的产品。由于它的化学成分和酶活性,它也很容易变质。由于肉类中脂肪、蛋白质和碳水化合物的分解,会产生气味、腐烂和粘液,使肉类不适合人类食用。水分、温度、微生物、环境氧和内源性酶都对肉类的保质期和新鲜度有影响。环境细菌分布广泛,可以从几个来源附着在肉上,导致变质。正因为如此,许多技术被用来通过灭活或消除微生物来保存肉类和肉制品。肉类保存的目的是延长保质期,消除微生物,提高质量。为了避免细菌的生长导致肉类的物理和生化特性恶化,需要采取各种保存策略。本综述的目的是讨论保存鲜肉和肉制品的不同方法和技术。本文还介绍并讨论了这些方法的优点和缺点。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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