New Trends in Pork Meat Preservation: Natural Preservation and Adaptation to the Demands of Conscious Consumption.
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| Title: | New Trends in Pork Meat Preservation: Natural Preservation and Adaptation to the Demands of Conscious Consumption. |
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| Authors: | de Castro Gabriel Tomalok, Carina1 (AUTHOR), Zeni, Jamile1 (AUTHOR), Junges, Alexander1 (AUTHOR) junges@uricer.edu.br, Valduga, Eunice1 (AUTHOR), Steffens, Clarice1 (AUTHOR), Cansian, Rogério Luis1 (AUTHOR), Backes, Geciane Toniazzo1 (AUTHOR) |
| Source: | Journal of Food Process Engineering. Feb2025, Vol. 48 Issue 3, p1-12. 12p. |
| Subjects: | Meat preservation, Social evolution, Meat industry, Meat, Plant extracts |
| Abstract: | The consumption of animal protein accompanies human civilization, participating in social, economic, and cultural evolution. However, the population started a process of "conscious" consumption, starting to buy products that are more sustainable from an environmental point of view and healthier from a quality point of view. Thus, the identities that reduced meat consumption also emerged. To adapt to this new context, the meat production industry is increasingly looking for innovations to meet these new demands. The application of natural preservatives such as organic acids, the use of plant extracts, and the development of functional packaging are examples of fields of study that are moving toward a decrease in the use of traditional chemical preservatives since these methods combine antimicrobial and antioxidant factors with positive sensory factors for consumers. This review aims to expose the relationship between pork consumption and the new standards required in which healthier methods of preservation are as effective as or more effective than traditional ones, deserving emphasis in scientific research for later application in meat products. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | The consumption of animal protein accompanies human civilization, participating in social, economic, and cultural evolution. However, the population started a process of "conscious" consumption, starting to buy products that are more sustainable from an environmental point of view and healthier from a quality point of view. Thus, the identities that reduced meat consumption also emerged. To adapt to this new context, the meat production industry is increasingly looking for innovations to meet these new demands. The application of natural preservatives such as organic acids, the use of plant extracts, and the development of functional packaging are examples of fields of study that are moving toward a decrease in the use of traditional chemical preservatives since these methods combine antimicrobial and antioxidant factors with positive sensory factors for consumers. This review aims to expose the relationship between pork consumption and the new standards required in which healthier methods of preservation are as effective as or more effective than traditional ones, deserving emphasis in scientific research for later application in meat products. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 01458876 |
| DOI: | 10.1111/jfpe.70084 |
