Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

Conventional thermal processes have been very reliable in offering safe sterilized meat products, but some of those products are of questionable overall quality. Flavor, aroma, and texture, among other attributes, are significantly affected during such processes. To improve those quality attributes,...

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Bibliographic Details
Published in:Meat science 2014-11, Vol.98 (3), p.420-434
Main Authors: Barbosa-Cánovas, Gustavo V., Medina-Meza, Ilce, Candoğan, Kezban, Bermúdez-Aguirre, Daniela
Format: Article
Language:English
Subjects:
Emerging food processing technologies
Food Microbiology
Food Packaging
Food Preservation - methods
Food-Processing Industry
Hot Temperature
Humans
MATS
Meat - microbiology
Meat Products - microbiology
Microwaves
PATS
Pressure
Retorting
Sterilization
Sterilization - methods
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Summary:Conventional thermal processes have been very reliable in offering safe sterilized meat products, but some of those products are of questionable overall quality. Flavor, aroma, and texture, among other attributes, are significantly affected during such processes. To improve those quality attributes, alternative approaches to sterilizing meat and meat products have been explored in the last few years. Most of the new strategies for sterilizing meat products rely on using thermal approaches, but in a more efficient way than in conventional methods. Some of these emerging technologies have proven to be reliable and have been formally approved by regulatory agencies such as the FDA. Additional work needs to be done in order for these technologies to be fully adopted by the food industry and to optimize their use. Some of these emerging technologies for sterilizing meat include pressure assisted thermal sterilization (PATS), microwaves, and advanced retorting. This review deals with fundamental and applied aspects of these new and very promising approaches to sterilization of meat products. •Three novel technologies to sterilize meat and meat products are fully described.•Specific and detailed examples of these three technologies are given.•New meat products of superior quality at lesser costs through these technologies•These novel technologies could pack meat products in most types of containers.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.06.027