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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.
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]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubType: Academic Journal
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  Data: New Trends in Pork Meat Preservation: Natural Preservation and Adaptation to the Demands of Conscious Consumption.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Feb2025, Vol. 48 Issue 3, p1-12. 12p.
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  Data: <searchLink fieldCode="DE" term="%22Meat+preservation%22">Meat preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Social+evolution%22">Social evolution</searchLink><br /><searchLink fieldCode="DE" term="%22Meat+industry%22">Meat industry</searchLink><br /><searchLink fieldCode="DE" term="%22Meat%22">Meat</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+extracts%22">Plant extracts</searchLink>
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  Label: Abstract
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  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1111/jfpe.70084
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        Text: English
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      – SubjectFull: Meat preservation
        Type: general
      – SubjectFull: Social evolution
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      – SubjectFull: Meat industry
        Type: general
      – SubjectFull: Meat
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      – SubjectFull: Plant extracts
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      – TitleFull: New Trends in Pork Meat Preservation: Natural Preservation and Adaptation to the Demands of Conscious Consumption.
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            NameFull: de Castro Gabriel Tomalok, Carina
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            NameFull: Zeni, Jamile
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            NameFull: Junges, Alexander
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            NameFull: Cansian, Rogério Luis
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            NameFull: Backes, Geciane Toniazzo
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              M: 02
              Text: Feb2025
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              Y: 2025
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