Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials
The safety and health of food have been persistent concerns, particularly about meat products. Low-temperature meat products refer to those that are processed at lower temperatures. Meat, rich in proteins and other nutrients, is highly susceptible to microbial contamination, leading to spoilage, par...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/225 |
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| author | Xiaoyang Zhang Feng Na Min Zhang Wei Yang |
| author_facet | Xiaoyang Zhang Feng Na Min Zhang Wei Yang |
| author_sort | Xiaoyang Zhang |
| collection | DOAJ |
| description | The safety and health of food have been persistent concerns, particularly about meat products. Low-temperature meat products refer to those that are processed at lower temperatures. Meat, rich in proteins and other nutrients, is highly susceptible to microbial contamination, leading to spoilage, particularly when processed at lower temperatures that increase storage and transportation requirements. In response to the limitations of conventional preservation methods, such as heat treatment and chemical bacteriostats, emerging preservation technologies are increasingly being adopted. These technologies aim to mitigate the negative effects of microorganisms on meat products. Non-thermal technologies and biotechnological approaches, which are low in energy consumption and energy efficiency, are becoming more prevalent. Non-thermal sterilization technology is widely applied in various food products. It maintains the original quality of food, enhances food safety, reduces energy consumption, and improves production efficiency. Biocides are extensively used in the antibacterial field owing to their high efficiency, low toxicity, and long-lasting properties. Both non-thermal sterilization technology and biocides can ensure food safety, extend the shelf life of food products, improve food quality, meet consumers’ demand for natural and healthy food, enhance market competitiveness, and play a positive role in promoting the sustainable development of the food industry. This paper provides a comprehensive review of the specific applications of biocides and non-thermal sterilization methods in food, highlighting the control parameters and their effects on microbes during low-temperature meat processing, to supply pertinent researchers with theoretical references. |
| format | Article |
| id | doaj-art-1d6324170dec4c6ba13fccbbf4d70c40 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-1d6324170dec4c6ba13fccbbf4d70c402025-01-24T13:32:56ZengMDPI AGFoods2304-81582025-01-0114222510.3390/foods14020225Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural AntimicrobialsXiaoyang Zhang0Feng Na1Min Zhang2Wei Yang3College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300380, ChinaCollege of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300380, ChinaCollege of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300380, ChinaCollege of Basic Science, Tianjin Agricultural University, Tianjin 300380, ChinaThe safety and health of food have been persistent concerns, particularly about meat products. Low-temperature meat products refer to those that are processed at lower temperatures. Meat, rich in proteins and other nutrients, is highly susceptible to microbial contamination, leading to spoilage, particularly when processed at lower temperatures that increase storage and transportation requirements. In response to the limitations of conventional preservation methods, such as heat treatment and chemical bacteriostats, emerging preservation technologies are increasingly being adopted. These technologies aim to mitigate the negative effects of microorganisms on meat products. Non-thermal technologies and biotechnological approaches, which are low in energy consumption and energy efficiency, are becoming more prevalent. Non-thermal sterilization technology is widely applied in various food products. It maintains the original quality of food, enhances food safety, reduces energy consumption, and improves production efficiency. Biocides are extensively used in the antibacterial field owing to their high efficiency, low toxicity, and long-lasting properties. Both non-thermal sterilization technology and biocides can ensure food safety, extend the shelf life of food products, improve food quality, meet consumers’ demand for natural and healthy food, enhance market competitiveness, and play a positive role in promoting the sustainable development of the food industry. This paper provides a comprehensive review of the specific applications of biocides and non-thermal sterilization methods in food, highlighting the control parameters and their effects on microbes during low-temperature meat processing, to supply pertinent researchers with theoretical references.https://www.mdpi.com/2304-8158/14/2/225low-temperature meat productsnon-thermal sterilizationnatural bacteriostatsmicroorganisms |
| spellingShingle | Xiaoyang Zhang Feng Na Min Zhang Wei Yang Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials Foods low-temperature meat products non-thermal sterilization natural bacteriostats microorganisms |
| title | Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials |
| title_full | Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials |
| title_fullStr | Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials |
| title_full_unstemmed | Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials |
| title_short | Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials |
| title_sort | microbial control in the processing of low temperature meat products non thermal sterilization and natural antimicrobials |
| topic | low-temperature meat products non-thermal sterilization natural bacteriostats microorganisms |
| url | https://www.mdpi.com/2304-8158/14/2/225 |
| work_keys_str_mv | AT xiaoyangzhang microbialcontrolintheprocessingoflowtemperaturemeatproductsnonthermalsterilizationandnaturalantimicrobials AT fengna microbialcontrolintheprocessingoflowtemperaturemeatproductsnonthermalsterilizationandnaturalantimicrobials AT minzhang microbialcontrolintheprocessingoflowtemperaturemeatproductsnonthermalsterilizationandnaturalantimicrobials AT weiyang microbialcontrolintheprocessingoflowtemperaturemeatproductsnonthermalsterilizationandnaturalantimicrobials |