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Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment

Author

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  • Mariusz Rudy

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza Street 4, 35-601 Rzeszów, Poland)

  • Sylwia Kucharyk

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza Street 4, 35-601 Rzeszów, Poland)

  • Paulina Duma-Kocan

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza Street 4, 35-601 Rzeszów, Poland)

  • Renata Stanisławczyk

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza Street 4, 35-601 Rzeszów, Poland)

  • Marian Gil

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza Street 4, 35-601 Rzeszów, Poland)

Abstract

A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.

Suggested Citation

  • Mariusz Rudy & Sylwia Kucharyk & Paulina Duma-Kocan & Renata Stanisławczyk & Marian Gil, 2020. "Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment," Sustainability, MDPI, vol. 12(15), pages 1-20, July.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:15:p:5948-:d:388745
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    References listed on IDEAS

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    1. Sakowska, Anna & Konarska, Małgorzata & Guzek, Dominika & Głąbska, Dominika & Wierzbicka, Agnieszka, 2014. "Charakterystyka wybranych systemów pakowania mięsa w odniesieniu do preferencji konsumentów i aspektów ekonomicznych," Problems of World Agriculture / Problemy Rolnictwa Światowego, Warsaw University of Life Sciences, vol. 14(29), pages 1-11, June.
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