Meat Products Enriched with Antimicrobials

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F25%3A50022328" target="_blank" >RIV/62690094:18470/25:50022328 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1007/978-3-031-78215-2_5" target="_blank" >http://dx.doi.org/10.1007/978-3-031-78215-2_5</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/978-3-031-78215-2_5" target="_blank" >10.1007/978-3-031-78215-2_5</a>

Result language

angličtina

Original language name

Meat Products Enriched with Antimicrobials

Original language description

Meat is recognized as a significant source of protein with a high biological value, meaning it has a well-balanced combination of amino acids. Additionally, it provides essential micronutrients such as iron, zinc, selenium, vitamin B12, and vitamin D [1]. As an illustration, a health claim has been authorized for beef as a facilitator of enhanced iron absorption (Commission Regulation, EU, No. 432/2012). Furthermore, people particularly appreciate meat products due to their sensory qualities [2]. Meat, with its elevated water activity, abundant nutritious components, and pH range of 5.5–6.5, provides an optimal habitat for the proliferation of microbes, particularly bacteria. Microorganisms commonly detected in meat and meat products include Pseudomonas sp., Enterococcus sp., Enterobacter sp., Acinetobacter sp., Moraxella sp., Aeromonas sp., Psychrobacter sp., Serratia sp., and Enterobacteriaceae [3–5]. In the meat industry, chemical preservatives play a 75 °C [10]. They are not the same as canned goods, which are processed at a high temperature in order to achieve sterility and total eradication of germs [11]. Therefore, ready-to-eat (RTE) foods, particularly those made from muscle, necessitate refrigeration and are commonly known as cold cuts. Despite being ingested in large quantities, RTE meat and poultry are prone to foodborne outbreaks brought on by pathogens such as Listeria monocytogenes and spoiling microorganisms such lactic acid bacteria. Foodborne infections are caused by microbial contamination in ready-to-eat (RTE) products, which mainly occurs after cooking and lasts the duration of the product’s shelf life [11]. L. monocytogenes is capable of thriving in cold temperatures and has the ability to ithstand salts and nitrites [12,13]. Ready-to-eat (RTE) meats have undergone routine microbiological testing by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) since 1983 to ensure their safety for human consumption [10]. The global worry arises from the risk of epidemics of L. monocytogenes due to the consumption of ready-to-eat meat and poultry products. To improve microbiological safety, several procedures are used during the processing of meat and meat products. This includes the technology of high-pressure processing. Applying pressure of more than 300 megapascals (MPa) to meat samples leads to the creation of secondary lipid oxidation products. These products have an impact on the quality and shelf-life characteristics of ready-to-eat (RTE) meat products [10]. Significant endeavors have been undertaken in the food business to develop methods that lower microbiological contamination and improve the quality of beef products that are ready to eat (RTE). The meat industry is showing interest in plant extracts because of its beneficial inherent antibacterial and antioxidant properties when incorporated into product formulations.

Czech name

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Czech description

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Type

C - Chapter in a specialist book

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name

Healthier Meat Products

ISBN

978-3-031-78214-5

Number of pages of the result

14

Pages from-to

99-112

Number of pages of the book

435

Publisher name

Springer Nature

Place of publication

Cham, Switzerland

UT code for WoS chapter

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