meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-1-32-44meat-431Research ArticleСтатьиGreen processing technology of meat and meat products: A reviewGreen processing technology of meat and meat products: A reviewhttps://orcid.org/0000-0002-4506-0168El-tahlawyA. S.El-tahlawyA. S.

Ahmed S. El-tahlawy - PhD, Teaching Assistant of Meat Hygiene, Safety and Technology, Food Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig University.

El-Zeraa str. 114, Zagazig, 44511, Egypt. Tel.: +20–127–361–64–80

Ahmed S. El-tahlawy - PhD, Teaching Assistant of Meat Hygiene, Safety and Technology, Food Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig University.

El-Zeraa str. 114, Zagazig, 44511, Egypt. Tel.: +20–127–361–64–80

aseltahlawy@vet.zu.edu.egZagazig UniversityЕгипетZagazig UniversityEgypt2025060420251013244Copyright © El-tahlawy A.S., 20252025El-tahlawy A.S.El-tahlawy A.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/431

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 terms of energy efficiency, waste reduction, and reduction of chemical additives. This review examines their operational principles, current research findings, and emerging applications. Additionally, the review highlights the integration of these technologies, their environmental impact, economic feasibility, and regulatory landscape. The findings suggest that while green technologies hold substantial promise for enhancing sustainability in meat processing, further research and industry adoption are necessary to fully realize their potential.

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 terms of energy efficiency, waste reduction, and reduction of chemical additives. This review examines their operational principles, current research findings, and emerging applications. Additionally, the review highlights the integration of these technologies, their environmental impact, economic feasibility, and regulatory landscape. The findings suggest that while green technologies hold substantial promise for enhancing sustainability in meat processing, further research and industry adoption are necessary to fully realize their potential.

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The authors declare that there are no conflicts of interest present.