Research Progress of Meat Products Emerging Thermal Processing Technology
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Abstract:
Meat products are an important part of our daily diet. They are balanced in nutrition, delicious and flavorful, containing protein, fat and minerals. Thermal treatment is an important processing step for meat and meat products. However, traditional thermal processing methods usually have some negative effects on product quality (e.g. destroying the nutrients, producing unpleasant odor and harmful substances). Therefore, seeking new methods that can replace traditional thermal processing has been a research hotspot in the field of meat processing. Microwave heating, radio frequency heating, ohmic heating and infrared heating have unique advantages over traditional thermal processing, and can also be used in combination, toprovide an effective way to improve meat quality and meet consumer demand. This review outlines the structure-quality relationship of meat products, analyzes the basic principles of the emerging thermal processing technologies, discusses the latest research and application progress, and compares the processing characteristics, aiming to provide a theoretical support for the development of emerging thermal processing technologies for meat products in the future.
