RT info:eu-repo/semantics/article
T1 The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
A1 Gómez Bastida, Inmaculada
A1 Janardhanan, Rasmi
A1 Ibáñez, Francisco C.
A1 Beriain, María José
K1 Meat
K1 Processing
K1 Preservation
K1 Sensory quality
K1 Nutritional value
K1 Biotecnología
K1 Biotechnology
K1 Alimentos
K1 Food
K1 Salud
K1 Health
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
AB 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.
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10259/10346
UL http://hdl.handle.net/10259/10346
LA eng
NO 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.
DS Repositorio Institucional de la Universidad de Burgos
RD 29-mar-2025