A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021)

Ume Roobab; Abdul Waheed Khan; Jose M Lorenzo; Rai Naveed Arshad; Bo-Ru Chen; Xin-An Zeng; Alaa El-Din Bekhit; Raheel Suleman; Rana Muhammad Aadil

doi:10.1016/j.foodres.2021.110792

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021)

Food Res Int. 2021 Dec;150(Pt A):110792. doi: 10.1016/j.foodres.2021.110792. Epub 2021 Oct 29.

Authors

Ume Roobab¹, Abdul Waheed Khan², Jose M Lorenzo³, Rai Naveed Arshad⁴, Bo-Ru Chen¹, Xin-An Zeng⁵, Alaa El-Din Bekhit⁶, Raheel Suleman⁷, Rana Muhammad Aadil⁸

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
³ Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain. Electronic address: [email protected].
⁴ Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia.
⁵ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address: [email protected].
⁶ Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
⁷ Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan.
⁸ National Institute of Food Science and Technology, University of Agriculture Faisalabad, 38000, Pakistan. Electronic address: [email protected].

PMID: 34865807
DOI: 10.1016/j.foodres.2021.110792

Abstract

The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.

Keywords: Artificial preservatives; Clean-label foods; Food safety and shelf life; High-pressure processing; Meat products; Salt reduction.

Publication types

Research Support, Non-U.S. Gov't
Review
Systematic Review

MeSH terms

Food Handling
Food Preservation
Meat
Meat Products*
Refuse Disposal*