Principles and Applications of Non-Thermal Technologies for Meat Decontamination

• 발행기관: 한국축산식품학회
• 저자명: 이예원 윤요한
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제1호, 19~38쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.01.31

국문 초록

Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., highpressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.

목차

Introduction

High-Pressure Processing

Supercritical Carbon Dioxide Technology

Non-Thermal Plasma

Ozone

Pulsed Light

Pulsed Electric Field

Irradiation

Ultraviolet Light

Ultrasound

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

non-thermal technology decontamination meat