Trends in food preservation methods applied to improve the safety, quality, and shelf-life of minimal processing poultry products
Academic Article in Scopus
Poultry is one of the most consumed meat products worldwide, mostly due to its high protein content and low cost. Despite that, poultry remains as an important source of pathogens, including Campylobacter and Salmonella species, that cause foodborne outbreaks. Also, poultry is highly susceptible to microbial spoilage, which causes important changes in sensorial, nutritional, and quality characteristics, resulting in a short shelf life. To address these problems, the industry is looking for novel preservation methods, including nonthermal technologies, bio-preservatives, and edible packages, that can be used to substitute conventional interventions or to be combined with them. Although numerous preservation strategies have been investigated, limited comparative analyses exist regarding their scalability, synergistic potential, and long-term impact on product quality and consumer acceptance. This review provides information about current physical and chemical interventions applied in the poultry industry, while exposing in depth alternative preservation technologies used to improve poultry product safety and shelf-life.
