2026-04-17T10:26:44Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/103462025-03-19T01:05:28Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828
Gómez Bastida, Inmaculada
Janardhanan, Rasmi
Ibáñez, Francisco C.
Beriain, María José
2025-03-18T07:53:51Z
2025-03-18T07:53:51Z
2020
http://hdl.handle.net/10259/10346
10.3390/foods9101416
2304-8158
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
R.J. disclosed receipt financial support from the European Union’s H2020 research and innovation programme under Marie Sklodowska-Curie grant agreement No 801586. The remain authors received no financial support for the publication of this article.
application/pdf
eng
MDPI
Foods. 2020, V. 9, n. 10, 1416
https://doi.org/10.3390/foods9101416
Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Meat
Processing
Preservation
Sensory quality
Nutritional value
Biotecnología
Alimentos
Salud
Biotecnología alimentaria
Alimentos-Composición
Biotechnology
Food
Health
Food-Biotechnology
Food-Composition
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Foods
9
10
1416