Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Sammendrag

Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.