Abstract
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.
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