A Look Into the Future of Food Science and Technology- Muscle Foods
Document Type
Article
Journal/Book Title/Conference
Food Technology
Volume
56
Issue
1
Publication Date
1-2002
First Page
47
Last Page
52
Abstract
Certainly, one of the biggest current challenges in muscle foods is that raw products may be contaminated with pathogenic microbes. Tremendous strides have been made in recent years to reduce this contamination, including acid washing of beef carcasses in combination with vacuum-steam treatment, phosphate washing of poultry, and irradiation-pasteurization of red meats and poultry. We will continue to see improvements in microbial quality of uncooked products. New antimicrobial treatments are under investigation, including hydrostatic pressure, pulsed-electric field, and magnetic field treatment of raw trim, and wash treatments using bacteriocins (nisin and related compounds) or activated lactoferrin (antimicrobial milk protein) on carcasses. The challenge is to offer these new antimicrobial treatments without excessive cost.
Recommended Citation
Cornforth, D. P. 2002. A look into the future of food science and technology- Muscle Foods. Food Technol. 56:47-52.
Comments
Access to this article can be purchased directly from the publisher Institute of Food Technologists.