GREEN PROCESSING TECHNOLOGY OF MEAT AND MEAT PRODUCTS: A REVIEW

Faculty Veterinary Medicine Year: 2025
Type of Publication: ZU Hosted Pages:
Authors:
Journal: THEORY AND PRACTICE OF MEAT PROCESSING THEORY AND PRACTICE OF MEAT PROCESSING Volume:
Keywords : GREEN PROCESSING TECHNOLOGY OF MEAT , MEAT PRODUCTS:    
Abstract:
Green processing technologies are revolutionizing the meat industry by addressing the environmental and health challenges associated with traditional meat processing methods. This review explores several novel green technologies, including high-pressure processing (HPP), cold plasma, ultrasound, pulsed electric field (PEF) processing, and fermentation. These technologies offer significant improvements in energy efficiency, waste reduction, and the reduction of chemical additives. The review examines their operational principles, current research findings, and emerging applications. Additionally, it highlights the integration of these technologies, their environmental impact, economic feasibility, and regulatory landscape. The findings suggest that although green technologies hold substantial promise for enhancing sustainability in meat processing, further research and wider industry adoption are necessary to fully realize their potential.
    
     
 
       

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