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Decontamination of Meat and Meat Products

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Microbial Decontamination of Food

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Abstract

Globally, consumers demand fresh, quality, nutritious, convenient, best taste meat and meat products with natural flavor and extended shelf life. Meat being a perishable commodity contains large proportion of protein, thus being ideal medium for growth of microbes that can reduce shelf life and quality. Decontamination technologies for animal carcass and ingredients are always a priority by abattoirs and meat processing industries to preserve meat. Accordingly, nonthermal and thermal decontamination technologies are used to extend shelf life by reducing microbial load and maintaining quality. This book chapter describes decontamination technologies used to control microbial changes in meat and meat products. To reduce adverse effects on nutritional and sensory attributes of meat, it is necessary to establish and continuously improve parameters like exposition time, energy intensity, and chemical compound concentration in technologies. The benefits and limitations of discussed technologies in industrial application and how the technologies can be applied to reduce foodborne infections in humans are presented.

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Authors and Affiliations

  1. Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan

    Iftikhar Younis Mallhi, Muhammad Sohaib & Rida Tariq

Authors
  1. Iftikhar Younis Mallhi
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  2. Muhammad Sohaib
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  3. Rida Tariq
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Correspondence to Muhammad Sohaib .

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Editors and Affiliations

  1. Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India

    Manzoor Ahmad Shah

  2. Department of Food Science and Technology, Government College for Women, Srinagar, Jammu and Kashmir, India

    Shabir Ahmad Mir

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Mallhi, I.Y., Sohaib, M., Tariq, R. (2022). Decontamination of Meat and Meat Products. In: Shah, M.A., Mir, S.A. (eds) Microbial Decontamination of Food. Springer, Singapore. https://doi.org/10.1007/978-981-19-5114-5_10

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