Green processing technology of meat and meat products: A review
https://doi.org/10.21323/2414-438X-2025-10-1-32-44
Аннотация
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.
Ключевые слова
eco-friendly meat production,
high-pressure processing,
cold plasma technology,
pulsed electric field,
meat processing sustainability
При поддержке: The author expresses gratitude for the support received from the Department of Food Hygiene, Safety, and Technology at the Faculty of Veterinary Medicine, Zagazig University, Egypt
Об авторе
A. S. El-tahlawy
Zagazig University
Египет
Египет
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
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Для цитирования:
El-tahlawy A.S. Green processing technology of meat and meat products: A review. Теория и практика переработки мяса. 2025;10(1):32-44. https://doi.org/10.21323/2414-438X-2025-10-1-32-44
For citation:
El-tahlawy A.S. Green processing technology of meat and meat products: A review. Theory and practice of meat processing. 2025;10(1):32-44. https://doi.org/10.21323/2414-438X-2025-10-1-32-44
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