Application of biopreservatives in meat preservation: A review

2021 ◽  
Author(s):  
Baojing Ren ◽  
Wei Wu ◽  
Olugbenga P. Soladoye ◽  
Kathrine H. Bak ◽  
Yu Fu ◽  
...  
Keyword(s):  
Meat Preservation

An overview of herbs, spices and plant extracts used as seasonings in food and meat processing

2015 ◽  
Vol 11 (2) ◽  
pp. 148-157
Author(s):  
OO Olusola
Keyword(s):  
Plant Extracts ◽  
Monosodium Glutamate ◽  
Developing Nations ◽  
Meat Processing ◽  
Aromatic Plants ◽  
Volatile Oils ◽  
Potential Health ◽  
Meat Preservation ◽  
Salted Meat ◽  
Herbs And Spices

Man resorted to meat preservation as a means of keeping meat to be used at a later date. This he must do with appropriate, affordable and simple technologies to suit this need. This is particularly needful in developing nations as scarce food must not be allowed to waste, especially as the protein demand of the ever increasing population is rising. Salting and drying of meat dates back to antiquity, where the early man salted meat cuts on the exposed surfaces and hung them in the air to dry. Salt (a chief curing agent) in meat, and pepper form the basis of virtually all seasoning formulae. All other agents in seasoning (ingredients which improve the flavour of meat and foods) are supplementary to these as they form the integral part of various cuisines all over the world. Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or ‘scent leaf’. Spices are the bark, roots, seeds, buds or berries of plants, most of which grow naturally only in tropical climates.They are mostly used in their dried form, rarely fresh and are available whole or ground. Spices vary greatly in composition but the aromatic and pungent principles that render them valuable reside in their volatile oils, resins, or oleoresins. Herbs on the other hand refer to the larger group of aromatic plants whose leaves, stems or flowers are used to add flavour to foods. Herbs and spices in addition possess potential health benefits by inhibiting lipid peroxidation. Some of these seasonings include pepper, capsicum, turmeric, ginger, cloves, african nut meg, curry, the leaves of ocimum, cloves, thyme, onions and garlic. This paper seeks to give an overview of herbs and spices commonly used in tropical meat seasoning, their prospects and benefits to man’s health and well being.Key words: Seasoning, spices, herbs, salt, meat

scholarly journals Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya

2018 ◽  
Vol 7 (4) ◽  
pp. 30 ◽  
Author(s):  
Buke Dabasso ◽  
Hassan Roba ◽  
Anselimo Makokha ◽  
Arnold Onyango ◽  
Julius Maina
Keyword(s):  
Meat Products ◽  
Meat Production ◽  
Meat Processing ◽  
Northern Kenya ◽  
Future Consumption ◽  
Meat Preservation ◽  
Almost All ◽  
Shelf Stable ◽  
And Storage ◽  
Depth Interviews

Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation. 

Non-Thermal Food Preservation Methods in the Meat Industry

2020 ◽  
pp. 44-64
Author(s):  
Basak Gokce Col ◽  
Sergen Tuggum ◽  
Seydi Yıkmış
Keyword(s):  
Cold Plasma ◽  
Meat Products ◽  
Food Preservation ◽  
Enzymatic Reactions ◽  
Meat Industry ◽  
Chemical Additives ◽  
Preservation Methods ◽  
Wide Range ◽  
Meat Preservation ◽  
Novel Approaches

The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.

scholarly journals Development and Application of an Active Plastic Multilayer Film by Coating a Plantaricin BM‐1 for Chilled Meat Preservation

2019 ◽  
Vol 84 (7) ◽  
pp. 1864-1870 ◽  
Author(s):  
Wenge Yang ◽  
Yuanhong Xie ◽  
Junhua Jin ◽  
Hui Liu ◽  
Hongxing Zhang
Keyword(s):  
Multilayer Film ◽  
Meat Preservation

Polysaccharide from garlic straw: extraction, structural data, biological properties and application to beef meat preservation

RSC Advances ◽  
2015 ◽  
Vol 5 (9) ◽  
pp. 6728-6741 ◽  
Author(s):  
Fatma Kallel ◽  
Dorra Driss ◽  
Fatma Bouaziz ◽  
Lilia Belghith ◽  
Soumaya Zouari-Ellouzi ◽  
...  
Keyword(s):  
Allium Sativum ◽  
Structural Data ◽  
Biological Properties ◽  
Hot Water ◽  
Beef Meat ◽  
Meat Preservation

A novel polysaccharide (GSP) was isolated from garlic straw (Allium sativumL.) by hot water technique.

scholarly journals Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

2018 ◽  
Vol 9 ◽  
Author(s):  
Meixia Zheng ◽  
Chong Zhang ◽  
Ying Zhou ◽  
Zhaoxin Lu ◽  
Haizen Zhao ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Bacterial Laccase ◽  
Meat Preservation
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