Chapter 3 - Advances in meat processing technologies and product development

Abstract

The current chapter provides an overview of the novel techniques which has led to the advancement of meat processing and product development. At present, most of the conventional techniques used for meat processing and preservation hold certain bottlenecks primarily associated with the quality attributes and heat-sensitive compound loss. Some novel techniques such as high-pressure processing, shockwave technology, pulse electric field, ohmic heating, cold plasma technologies, ultrasound processing, electrical stimulation have been introduced to overcome the drawbacks of conventional meat processing and preservation techniques. These techniques have shown promising results in laboratory scale as well as pilot scale without affecting the quality attributes of the product. However, the most common drawbacks associated with these techniques include the high cost of installation and processing. Nevertheless, research is mainly focused on making these techniques user-friendly and cost-effective. Besides, the development of functional meat products has gained considerable attention recently after the WHO classified the processed meat products as Group 1 carcinogen. Additionally, the development of lactobacillus fermented meat and meat products as well as meat analogues has also gained special interest. The objective of this book chapter is to provide basic information, applications, merits, and demerits of the techniques which have led to the advancement in meat processing and also brief information regarding the development of functional meat products, fermented meat products, and meat analogues.