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      Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment

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      Sustainability
      MDPI AG

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          Abstract

          A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.

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          Most cited references46

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          Pulsed Light Treatments for Food Preservation. A Review

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            Non-thermal novel food processing technologies. An overview.

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              A brief history of Scopus: the world's largest abstract and citation database of scientific literature

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                Author and article information

                Journal
                SUSTDE
                Sustainability
                Sustainability
                MDPI AG
                2071-1050
                August 2020
                July 23 2020
                : 12
                : 15
                : 5948
                Article
                10.3390/su12155948
                e470f8aa-dc9c-4298-8bfc-2bb583428f93
                © 2020

                https://creativecommons.org/licenses/by/4.0/

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