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Information Resources Management Association
Advancing the Concepts & Practices of Information Resources Management in Modern Organizations

Non-Thermal Food Preservation Methods in the Meat Industry

Non-Thermal Food Preservation Methods in the Meat Industry
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Author(s): Basak Gokce Col (Istanbul Gelisim University, Turkey), Sergen Tuggum (Tekirdag Namik Kemal University, Turkey) and Seydi Yıkmış (Tekirdağ Namık Kemal University, Turkey)
Copyright: 2021
Pages: 16
Source title: Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-7998-5354-1.ch007


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The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.

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