文章基本信息

标题：The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
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作者：Inmaculada Gómez ; Rasmi Janardhanan ; Francisco C Ibañez 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：10
页码：1416-1445
DOI：10.3390/foods9101416
出版社：MDPI Publishing
摘要：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.
关键词：meat; processing; preservation; sensory quality; nutritional value meat ; processing ; preservation ; sensory quality ; nutritional value