Emerging technologies for the meat processing industry

Novel technologies, including high-pressure processing, pulsed electric field (PEF), oscillating magnetic fields (OMFs), light-based technologies, high-pressure carbon oxide, ultrasound processing, and microwaves, are currently being developed, optimized, and tested on a variety of food products including meat and meat products. These technologies have shown commercial potential and some of these technologies (e.g., high-pressure processing, see also Chapter 7) have been employed at commercial scale for meat products. Emerging technologies have shown potential to overcome several challenges faced by the meat industry such as improving the process efficiency, new product development, and extension of shelf life while improving the safety profile of meat products. One of the key challenges is related to decontamination of meat surfaces by using heat or chemical-based treatments, which can exert negative effects on meat quality. Low temperature treatment, which includes the application of chemicals, for example, organic acids and chlorine, in a concentration between 1.5% and 2.5% have been reported to lower meat pH and reduce 298both pathogens and spoilage microorganisms by up to 1-3.5 log units. These chemicals are recommended to be applied either by spraying or dipping meat in water containing chemical disinfectants. These chemicals have been used outside the European Union (EU) for years and have a profound antimicrobial effect. Since these chemicals are not likely to be accepted in the EU, it is highly relevant to search for alternative techniques for meat decontamination. Further, decontamination of meat surfaces using chemicals often relies heavily on potable water usage. The additional impetus of reducing water usage as well as chemical emissions has led to a focus on non-water-based or reduced water-usage-based decontamination technologies. Driven by the need to find more effective decontamination methods, and in light of increasing market and legislative pressures, in the face of highly publicized incidences of foodborne illness, the meat sector is increasingly interested in the development and implementation of new processing technologies. Some of the novel food processing technologies including high-pressure processing have paved a path toward commercialization whereas some novel processing techniques including light-based technologies, ultrasound processing, PEF, and cold plasma are currently being evaluated for meat processing applications. The objective of this chapter is to demonstrate the application of these technologies for meat applications.