Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Abstract : Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.
Type de document :
Article dans une revue
Liste complète des métadonnées

https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081607
Contributeur : Abderrahmane Aït Kaddour Connectez-vous pour contacter le contributeur
Soumis le : vendredi 18 décembre 2020 - 11:26:09
Dernière modification le : mardi 23 février 2021 - 15:42:02
Archivage à long terme le : : vendredi 19 mars 2021 - 20:39:31

Fichier

Hassoun2020_Article_Monitoring...
Fichiers éditeurs autorisés sur une archive ouverte

Identifiants

Citation

Abdo Hassoun, Abderrahmane Aït-Kaddour, Amna Sahar, Daniel Cozzolino. Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade. Food and Bioprocess Technology, Springer, 2020, ⟨10.1007/s11947-020-02510-0⟩. ⟨hal-03081607⟩

Partager

Métriques

Consultations de la notice

107

Téléchargements de fichiers

83