title: Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products.
abstract: Conventional thermal processes have been very reliable in offering safe sterilized meat products, but some of those products are of questionable overall quality. Flavor, aroma, and texture, among other attributes, are significantly affected during such processes. To improve those quality attributes, alternative approaches to sterilizing meat and meat products have been explored in the last few years. Most of the new strategies for sterilizing meat products rely on using thermal approaches, but in a more efficient way than in conventional methods. Some of these emerging technologies have proven to be reliable and have been formally approved by regulatory agencies such as the FDA. Additional work needs to be done in order for these technologies to be fully adopted by the food industry and to optimize their use. Some of these emerging technologies for sterilizing meat include pressure assisted thermal sterilization (PATS), microwaves, and advanced retorting. This review deals with fundamental and applied aspects of these new and very promising approaches to sterilization of meat products.
authors: Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States. Electronic address: Barbosa@wsu.edu.
authors: Gustavo V
authors: GV
authors: Barbosa-Cánovas
authors: Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States.
authors: Ilce
authors: I
authors: Medina-Meza
authors: Department of Food Engineering, Faculty of Engineering, Ankara University, Dışkapı Campus, Ankara 06110, Turkey.
authors: Kezban
authors: K
authors: Candoğan
authors: Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States.
authors: Daniela
authors: D
authors: Bermúdez-Aguirre
mesh_terms: D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods; D005525:Food-Processing Industry; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000382:microbiology; D008461:Meat Products / Q000382:microbiology*; D008872:Microwaves; D011312:Pressure; D013242:Sterilization / Q000379:methods*
keywords: Emerging food processing technologies; MATS; PATS; Retorting; Sterilization