Meat is consumed worldwide and from ancient times to the present day, the
development of meat products and processes has been driven by meat consumers. Beef,
pork and poultry are the most common varieties of meat preferred for human
consumption and the emergence of meat processing industrialization has allowed the
use of the entire carcass, the development of different products, and microbiological
safety due to advances in the technology used. Meat consumers have been driving
production trends for meat products that aim at acceptable nutritional, physicochemical,
microbiological and sensory characteristics of the final product. In this
context, the development of emerging technologies for meat industrialization aims at
improving conventional processes, offering new and suitable solutions to the meat
industry to meet consumer demand.
Keywords: Additive, Emergent Technologies, Healthier Products, High
Hydrostatic Pressure, Irradiation, Microwave, Meat Analogues, Microbiology
Safety, Natural Ingredients, Ohmic Heating, Pulsed Light, Radio-Frequency,
Ultrasound.