2026-04-17T09:22:57Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103462025-03-19T01:05:28Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

Gómez Bastida, Inmaculada 600 600 0000-0002-2704-5095 Janardhanan, Rasmi beb65371-18ed-4bbc-8a8a-1be9a5261704 Ibáñez, Francisco C. 6967b21a-484c-4a7f-a3e9-7c89cc49da75 600 Beriain, María José ba81310b-5b62-4946-9a24-0f25a35bed60 600 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 THUMBNAIL Gómez-foods_2020(2).pdf.jpg Gómez-foods_2020(2).pdf.jpg IM Thumbnail image/jpeg 3344 https://riubu.ubu.es/bitstream/10259/10346/4/G%c3%b3mez-foods_2020%282%29.pdf.jpg 6ddfa7283ae4712aba05fb50b0b79752 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/10346/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/10346/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Gómez-foods_2020(2).pdf Gómez-foods_2020(2).pdf application/pdf 839267 https://riubu.ubu.es/bitstream/10259/10346/1/G%c3%b3mez-foods_2020%282%29.pdf 94626547e663cc79ef11972e7eb0339a MD5 1 10259/10346 oai:riubu.ubu.es:10259/10346 2025-03-19 02:05:28.801 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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