ReviewFoods (Basel, Switzerland)2020
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 91 papers.
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Who cites it
91 citing papers in PubMed.
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
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- Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing.Food chemistry: X · 2026Article
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat Systems.Foods (Basel, Switzerland) · 2026Article
- Bacteriophages as Potential Sustainable Alternatives to Antibiotics for ControllingAntibiotics (Basel, Switzerland) · 2026Review
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Encapsulation ofMolecules (Basel, Switzerland) · 2026Article
- Egg and meat quality attributes of Tukong, a rumpled chicken breed in Indonesia.Poultry science · 2026Article
- Meat-Borne Bacterial Pathogen Detection: Conventional, Molecular and Emerging AI-Based Strategies.Diagnostics (Basel, Switzerland) · 2026Review
- Potential of Chitosan-Based Basil Essential Oil Nanoparticles in Preventing Microbial Contamination of Beef.Antibiotics (Basel, Switzerland) · 2026Article
- Impact of Cherry Powder as a Natural Antioxidant on Quality, Oxidative Stability and Microbial Activity of Ready-to-Eat Beef Patties.Foods (Basel, Switzerland) · 2026Article
- GC-MS Analysis of Volatile Differences in Rice and Qingke Noodles Formulated with Functional Root Plant Flours.Molecules (Basel, Switzerland) · 2026Article
- Effects of cooking technique and meat cut on the physical and thermal characteristics of camel (Camelus dromedarius) meat.Animal bioscience · 2026Article
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Ultrasonicated brine: implications for polyphosphate functionality and beef quality.Ultrasonics sonochemistry · 2026Article
- Characterization and Schematic Modeling of Oxidized Fat Use in Swine Feeding: Metabolic and Productive Consequences-A Review.Animals : an open access journal from MDPI · 2026Review
- Antimicrobial effects of combined piezoelectric cold plasma, organic acids, and nanoemulsions against Salmonella Typhimurium and Listeria monocytogenes on pork.Applied microbiology and biotechnology · 2026Article
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 2026Review
- From Production to Application: Postbiotics in Meat, Meat Products, Other Food Matrices, and Bioactive Packaging.Foods (Basel, Switzerland) · 2026Review
31 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Registered trials
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