Enhancing the qualitative attributes of meat through processing and preservation techniques- A review

Abstract

Various techniques have been devised to produce more nutritious meat and animal products. Understanding the impact of meat aging and other processing processes on sensory quality is crucial. To enhance the nutritional value and flavor of products, it is necessary to employ a variety of technologies. This review highlighted the processes of aging, curing, and processing to create the optimal product that meets market demand. High-intensity ultrasound (HIUS) and other physical processing techniques along with wet and dry aging enhance the flavor and softness of beef. The fascinating technique of sous vide cooking preserves the nutrition and sensory qualities of food. Utilizing natural preservation techniques can extend the shelf life of beef products without compromising their flavor. These techniques can enhance the range of organically fortified beef products while preserving or enhancing their nutritional and sensory characteristics.