Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

Alexandros Ch Stratakos, Anastasios Koidis*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)

Abstract

Consumer studies and market reports show an increase in consumption of ready-to-eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health-promoting substances. Novel processing technologies as pre- or post-treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.

Original languageEnglish
Pages (from-to)1283-1302
Number of pages20
JournalInternational Journal of Food Science and Technology
Volume50
Issue number6
Early online date28 Mar 2015
DOIs
Publication statusPublished - Jun 2015

Keywords

  • Nonthermal
  • Novel
  • Preservation
  • Quality
  • Ready-to-eat
  • Safety
  • Shelf life
  • Thermal

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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