Meat is an exceptionally short-lived item because of its natural synthesis. Many interrelated variables impact the timeframe of realistic usability and freshness of meat, for example, holding temperature, environmental oxygen (O2), endogenous catalysts, dampness, light, and above all, realistic usability in new meat items, elective non-warm conservation innovations, for example, smaller scale living beings. With the expanded interest for top-notch, comfort, wellbeing, new appearance, and an all-encompassing timeframe of, high hydrostatic weight, super chilling, common bio preservatives, and dynamic bundling have been proposed and researched. While a portion of these advancements is proficient at inactivating the miniaturized scale creatures most regularly identified with nourishment-borne illnesses, they are not compelling against spores. To build their adequacy against vegetative cells, a mix of a few conservation innovations under the alleged obstacle idea has additionally been explored. The target of this survey is to depict current techniques and create innovations for protecting crisp meat.
Aymerich, T., Picouet, P. A., & Monfort, J. M. (2008). Decontamination technologies for meat products. Meat Science, 78,
Brewer, M.S. (2009). Irradiation effects on meat flavor: A review. Meat Science, 81, 1−14.
Brody, A. L., Bugusu, B., Han, J. H., Koelsch Sand, C., & McHugh, T. H. (2008). Innovative food packaging solutions. Journal of Food Science, 73, R107−R116.
Chouliara, E., Karatapanis, A., Savvaidis, I. N., & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C. Food Microbiology, 24, 607−617.
Comaposada, J., P. Gou and J. Arnau, 2000. The effect of sodium chloride content and temperature on pork meat isotherms. Meat Sci., 55: 291-295. DOI: 10.1016/S0309-1740(99)00154-0.
Cristchell, J. T., & Raymond,J. (1969). A history of the frozen meat trade. London: Dawsons of Pall Mall.
Eilert, S. J. (2005). New packaging technologies for the 21st century. Meat Science, 71.
Faustmann, C., & Cassens, R.G. (1990). The biochemical basis for discoloration in fresh meat: a review. In: Journal of Muscle Foods. 1, (3):217-243, 1990..
Feldhusen, F., Kirschner, T., Koch, R., Giese, W., & Wenzel, S.(1995). Influence on meat colour of dpray-chilling the surface of pig carcasses. Meat Science,40, 245-251.
Fernández, K., Aspe, E., & Roeckel, M. (2009). Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging. Food Control, 20, 1036−1042.
Ghaly, A.E., D. Dave, S. Budge and M.S. Brooks, 2010. Fish spoilage mechanisms and preservation techniques: Review. Am. J. Applied Sci., 7: 846864, ISSN 1546-9239.
Graham, W. D., Stevenson, M. H., & Stewart, E. M. (1998). Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat. Journal of the Science of Food & Agriculture, 78, 559−564.
Hensen, E., Juncher, D., Henckel, P., Karlsson, A., Bertelsen, G., & Skibsted, L. H. (2004). Oxidative stability of chilled
pork chops following long term freeze storage. Meat Science, 68, 479-484.
Kerry, J. P., O'Grady, M. N., & Hogan, S. A. (2006). Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science, 74, 113−130.
Lambert, A.D., Smith,J.P.,&Dodds, K.L (1991). Shelf life extension and microbiolagical safty of fresh meat- a review. Food microbiology, 8,267-297.
Lawrie, R.A., & Ledward, D.A. (2006). Lawrie’s Meat Science. Seventh English, edition ed. Cambridge England: Woodhead Publishing Limited.
Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55, 181−186.
Leistner, L., & Gorris, L. G. M. (1995). Food preservation by hurdle technology. Trends in Food Science & Technology, 6, 41−46.0
Lovatt, S. J., James, C., James, SJ., Pham, Q. T., & Jeremiah, L.E.(2004). Refrigeration and freezing technology. In J. Werner Klinth(Ed.), Encyclopedia of Meat Sciences (pp. 1131-1161). Oxford: Elsevier.
McMillin, K. W., Huang, N. Y., Ho, C. P., & Smith, B. S. (1999). Quality and shelf-life of meat in case-ready modified atmosphere packaging. In Y. L. Xiong, F. Shahidi, & C. T. Ho (Eds.), Quality attributes in muscle foods (pp. 73−93). New York: ACS Symposium Series, Plenum Publishing Corporation.
McMillin, K. W. (2008). Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Science, 80, 43−65.
Murray, M., & Richard, J. A. (1997). Comparative study of the antilisterial activity of nisin A and pediocin AcH in fresh ground pork stored aerobically at 5 degrees C. Journal of Food Protection, 60, 1534−1540.
Nowlan, s. s., Dyer, W. J., & Keith, R.A. (1974). Superchilling-a new application for preserving freshness of fish fillets during marketing. Canadian Institute Of Food Science & Technology Journal, 7,A16-A19.
Ockerman, H.W., & Basu, L. (2004). Carcass chilling and boning. In J. Werner Klinth(Ed.), Encyclopedia of Meat Sciences (pp.144-149). Oxford: Elsevier.
Roller, S., Sagoo, S., Board, R., O'Mahony, T., Caplice, E., Fitizgerald, G., et al. (2002). Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages. Meat Science, 62, 165−177.
Skandamis, P.N., & Nychas, G.-J.E. (2002). Preservation of fresh meat with active and modified atmosphere packaging conditions. In: International Journal of Food Microbiology. 79(1-2):35-45, 15 November, 2002.
Smith, D. and J.E. Stratton. 2006. Understanding GMPs for sauces and dressings food processing for entrepreneurs series. http://elkhorn.unl.edu/epublic/live/g1599/build/g15 99.pdf.
Stiles, M. E., & Hastings, J. W. (1991). Bacteriocin production by lactic acid bacteria: potential for use in meat preservation. Trends in Food Science & Technology, 2, 247−251.
The Food (Control of Irradiation) Regulations 1990, SI 2490, HMSO, 1991.
The Food Labelling (Amendment) (Irradiated Food) Regulations, 1990, SI 2489, HMSO, 1991.
Vermeiren, L., Devlieghere, F., Beest, M. v., Kruijf, N. d., & Debevere, J. (1999). Developments in the active packaging of foods. Trends in Food Science & Technology, 10, 77−86.
WHO. (1981). Wholesomeness of irradiated foods. Technical ReportSeries 659,. Geneva: World Health Organization.
Yam, K. L., Takhistov, P. T., & Miltz, J. (2005). Intelligent packaging: concepts and applications. Journal of Food Science, 70, R1−R10.
Yanyun, Z., Wells, J. H., & McMillin, K. W. (1994). Application of dynamic modified atmosphere packaging systems for fresh red meats: review. Journal of Muscle Foods, 5, 299−328.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.