Physical Techniques Empowering Meat Processing: Mechanisms and Application Prospects for Enhancing Safety and Quality.

Abstract

Traditional meat processing methods pose high food safety risks, result in significant nutrient loss, and suffer from low processing efficiency. Emerging physical processing technologies not only enhance processing efficiency but also preserve meat texture and sensory characteristics, effectively reducing reliance on chemical additives and providing innovative solutions for meat product processing. This paper provides an in-depth review of research progress and applications of physical processing technologies in the meat processing field. It analyzes the characteristics and mechanisms of action for various physical processing techniques, including ultrasound, electric fields, magnetic fields, plasma, and irradiation, and further explores their applications in meat product processing. The study systematically reviews and critically evaluates the effects and mechanisms of physical processing technologies on nutritional components, texture, and microbiological properties in meat. Physical processing technologies offer unique advantages in preserving nutritional components, regulating protein structure and quality, inhibiting microbial growth, and extending shelf life. These techniques demonstrate significant potential in replacing traditional processing methods and reducing chemical additives, holding important theoretical and practical significance for enhancing meat product safety and quality while advancing meat processing technology.