Nanotechnology In Processing and Preservation of Meat and Meat Products

Abstract

Nowadays with advancement in production, processing, packaging, there is an increase in the demand of processed meat products in terms of taste and sensory qualities, extended shelf-life, digestibility, nutrition retention, antimicrobial properties, fortification of essential nutrients, etc. The improved and smarter packaging has also been a boon to the meat industry at the global level. In meat processing sectors, Nanotechnology has wide applicability from processing, packaging, improving the nutritional quality to extending shelf-life. Though being a new technology, yet many times hurdles are often encountered in terms of food safety and security factors. The aim of this chapter is to review the potential applications of nanotechnology in meat processing and preservation, its recent developments, and limitations.