Roobab Ume, Chacha James S, Abida Afeera, Rashid Sidra, Muhammad Madni Ghulam, Lorenzo Jose Manuel, Zeng Xin-An, Aadil Rana Muhammad
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
Foods. 2022 Jul 22;11(15):2173. doi: 10.3390/foods11152173.
Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from "just in time" products "for now" to "just in case" products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.
基于肉类饮食基质的来源和特性，其可能含有天然、腐败和致病微生物。在肉类加工过程中或加工后会使用多种去污物质，包括氯、有机酸、无机磷酸盐、苯甲酸盐、丙酸盐、细菌素或氧化剂。不幸的是，传统的去污方法往往存在问题，因为它们会对生畜体或加工肉类的质量产生不利影响。延长食品保质期是应对疫情趋势的一种方式，消费者更倾向于选择耐用产品，以便在两次前往食品店之间能储存更长时间。这包括将购买习惯从“即时”购买“当下所需”产品转变为“以防万一”购买产品，这种趋势不会随着疫情结束而消退。为解决这些问题，人们研究了新型畜体去污技术，如臭氧、高压处理和冷大气等离子体，以及活性和清洁标签成分在肉类行业的潜在应用。针对每种基质类型评估了处理参数，如暴露时间和处理强度，以在不影响肉类产品理化、感官和功能特性的前提下，最大程度减少腐败微生物数量。此外，还评估了联合影响（栅栏概念），以加深对去污效率的理解，同时避免肉类产品出现不良变化。这些技术大多具有优势，因为它们具有成本效益、无化学物质、环保、易于使用，并且可以处理密封包装中的食品，防止产品受到加工后污染。有趣的是，它们与其他栅栏方法的协同组合有助于替代化学食品防腐剂的使用，这是目前大多数消费者非常期望的一个方面。尽管如此，其中一些技术难以储存，安装需要大量资金投入，而且缺乏工业应用认证也是个问题。此外，它们中的大多数缺乏关于其灭活微生物和延长保质期稳定性作用方式的足够数据，因此有必要在这一领域进行进一步研究。
