Modern methods of preserving and packaging meat and meat products

Abstract

Meat and meat products are foods that аre used daily by the majority of the world's population. Considering these are the foods that are most susceptible to spoilage and pose a risk of transmission of various diseases, high standards and strict criteria for their production have been set. Some meat processing operations have been known for thousands of years and are the basis of modern preservation technologies. Consumers have called for stricter conditions in meat production, which has led to a number of studies aimed at improving existing technologies and developing and applying new technologies at all stages of the production and distribution of meat and meat products. This chapter gives an overview of the changes that are expected in the coming years in the field of classical technologies (cooling, freezing, drying, smoking and brining) and the application of new processes (high pressure technology, pulsed electric field technology, pulsed light technology, ultrasonic technologies, ionizing radiation). The development and usage of new packaging materials and new packaging methods for meat and meat products will be continued. A significant increase in the biopolymers and nanobiopolymers usage is expected as more eco-friendly materials. With the reduction in the price of packaging materials, active and smart packaging of meat products is expected in the coming years. This will allow for increased safety, quality and convenience while using raw meat and meat products.