Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview

• Published in: Meat science Vol. 120; pp. 2 - 9
• Main Authors: Troy, Declan J., Ojha, Kumari Shikha, Kerry, Joseph P., Tiwari, Brijesh K.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.10.2016
• Subjects: analytical methods; Animals; Beef; Consumer; consumer acceptance; consumer attitudes; Consumer Behavior; Focus Groups; Food Handling; Food Quality; Humans; livestock and meat industry; Meat; meat processing; Meat Products; meat quality; Non-thermal technologies; Novel technologies; Process analytical techniques; supply chain; Ultrasound; Beef; Process analytical techniques; Consumer; Non-thermal technologies; Novel technologies; Ultrasound
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2016.04.002

New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. This paper outlines various novel thermal and non-thermal technologies which have shown potential for meat processing applications. A number of process analytical techniques which have shown potential for rapid, real-time assessment of meat quality are also discussed. The commercial uptake and consumer acceptance of novel technologies in meat processing have been subjects of great interest over the past decade. Consumer focus group studies have shown that consumer expectations and liking for novel technologies, applicable to meat processing applications, vary significantly. This overview also highlights the necessity for meat processors to address consumer risk–benefit perceptions, knowledge and trust in order to be commercially successful in the application of novel technologies within the meat sector. •Application of novel thermal and non-thermal technologies•Novel process analytical techniques for the meat industry•Consumer acceptance of emerging technologies•Sustainability and market uptake