Techniques of meat preservation- A review

Abstract

Meat is the flesh of animals that is rich in protein, iron, zinc, fatty acids, and vitamins. Because of its nutrient and moisture concentrations, it is a highly perishable product. Because of its chemical composition and enzymatic activities, it is also very prone to spoilage. Because of the breakdown of fat, protein, and carbohydrates in meat, odors, putrefaction, and slime production occur, making the meat unsafe for human consumption. Moisture, temperature, microorganisms, ambient oxygen, and endogenous enzymes all have an impact on the shelf life and freshness of meat. Environmental bacteria are widely distributed and can adhere to meat from several sources, causing deterioration. Because of this, many technologies are used to preserve meat and meat products by inactivating or eliminating microbes. The goals of meat preservation are to enhance shelf life, eliminate microbes, and improve quality. Various preservation strategies are required to avoid the growth of bacteria that cause the physical and biochemical characteristics of meat to deteriorate. This review's goals are to discuss different methods and techniques for preserving fresh meat and meat products. This review also presents and discusses the benefits and drawbacks of these approaches.