The feasibility of pulsed light processing in the meat industry
Апстракт
Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The advantages, limitations and achieved effects of pulsed light on microbial inactivation, lipid peroxidation, sensory quality and color of meat, seafood and meat products are illustrated and discussed in relation to its implementation on the industrial level.
Извор:
60th International Meat Industry Conference (Meatcon2019), 2019, 333Издавач:
- IOP Publishing Ltd, Bristol
DOI: 10.1088/1755-1315/333/1/012034
ISSN: 1755-1307
WoS: 000509758800034
Scopus: 2-s2.0-85074672214
Институција/група
Poljoprivredni fakultetTY - CONF AU - Tomašević, Igor AU - Đekić, Ilija AU - Novaković, Saša AU - Barba, Francisco J. AU - Lorenzo, José M. PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4993 AB - Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The advantages, limitations and achieved effects of pulsed light on microbial inactivation, lipid peroxidation, sensory quality and color of meat, seafood and meat products are illustrated and discussed in relation to its implementation on the industrial level. PB - IOP Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (Meatcon2019) T1 - The feasibility of pulsed light processing in the meat industry VL - 333 DO - 10.1088/1755-1315/333/1/012034 ER -
@conference{ author = "Tomašević, Igor and Đekić, Ilija and Novaković, Saša and Barba, Francisco J. and Lorenzo, José M.", year = "2019", abstract = "Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The advantages, limitations and achieved effects of pulsed light on microbial inactivation, lipid peroxidation, sensory quality and color of meat, seafood and meat products are illustrated and discussed in relation to its implementation on the industrial level.", publisher = "IOP Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (Meatcon2019)", title = "The feasibility of pulsed light processing in the meat industry", volume = "333", doi = "10.1088/1755-1315/333/1/012034" }
Tomašević, I., Đekić, I., Novaković, S., Barba, F. J.,& Lorenzo, J. M.. (2019). The feasibility of pulsed light processing in the meat industry. in 60th International Meat Industry Conference (Meatcon2019) IOP Publishing Ltd, Bristol., 333. https://doi.org/10.1088/1755-1315/333/1/012034
Tomašević I, Đekić I, Novaković S, Barba FJ, Lorenzo JM. The feasibility of pulsed light processing in the meat industry. in 60th International Meat Industry Conference (Meatcon2019). 2019;333. doi:10.1088/1755-1315/333/1/012034 .
Tomašević, Igor, Đekić, Ilija, Novaković, Saša, Barba, Francisco J., Lorenzo, José M., "The feasibility of pulsed light processing in the meat industry" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019), https://doi.org/10.1088/1755-1315/333/1/012034 . .