Table of Contents
Foods, Volume 9, Issue 10 (October 2020) – 177 articles
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Cover Story (view full-size image) Processing and preservation of foods modifies their composition. These changes are reflected in [...] Read more. Processing and preservation of foods modifies their composition. These changes are reflected in organoleptic characteristics and nutritional value. Knowing these changes helps to anticipate the consumer’s response. In the particular case of meat, different processing and preservation methods are applied. Examples of traditional processing methods are conventional cooking, fermentation, drying, smoking, curing, salting, etc. The new processing methods include dry aging, high pressure processing, sous-vide cooking, 3D printing, and reformulation. Among novel preservation methods, smart packaging technologies and use of natural antioxidants are highlighted. These processing and preservation techniques lead to physicochemical changes in meat, which favorably impact the sensory and nutritional attributes of meat derivatives. View this paper