文献类型：期刊文献

英文题名：Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review

作者：Pushparaj, Karthika[1]; Balasubramanian, Balamuralikrishnan[2]; Meyyazhagan, Arun[3]; Park, Sungkwon[2]; Arumugam, Vijaya Anand[4]; Pappuswamy, Manikantan[3]; Bhotla, Haripriya Kuchi[1]; Liu, Wen-Chao[5]; Mousavi Khaneghah, Amin[6,7]

机构：[1] Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Tamil Nadu, Coimbatore, 641 043, India; [2] Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006, Korea, Republic of; [3] Department of Life Science, CHRIST University, Karnataka, Bengaluru, 560076, India; [4] Department of Human Genetics and Molecular Biology, Bharathiar University, Tamil Nadu, Coimbatore, 641 046, India; [5] Department of Animal Science, College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, 524088, China; [6] Faculty of Biotechnologies [BioTech], ITMO University, 191002, 9 Lomonosova Street, Saint Petersburg, Russia; [7] Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

年份：2024

外文期刊名：Food and Bioprocess Technology

收录：EI(收录号：20243717016769)、Scopus(收录号：2-s2.0-85203261813)

语种：英文

外文关键词：Food chemistry - Low temperature drying - Meats

外文摘要：Dried meat is one of the ethnic and aesthetic food products popular among global civilizations and communities. The background of the production is associated with several methods practiced conventionally in the olden days. This review focused on investigating the advantages, challenges, research gaps, and technological intervention in dried meat production in the modern era. Moreover, it presented a gestalt of cutting-edge thermal and non-thermal food processing technologies and their effectiveness in extending shelf life. It delved into the specific characteristics of dried meat, including biochemical, sensory, and microbiological properties and processing techniques, and addressed the contamination sources. The pros and cons of various drying methods like hot-air drying, vacuum pulsed electric field, microwave-assisted techniques, and non-thermal drying processes are comprehended. The impact on meat's structural properties, nutritional value, shelf-life, quality control, and food safety are thoroughly presented. Moreover, the review explored the biochemical dynamics of the drying process and underscored the health risks associated with mycotoxin contamination in dried meat products. Furthermore, the study also presented the avenues of AI-based platforms and non-destructive technology for validating the quality of dried meat products. ? The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.