Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0

To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and pre servation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other indus try sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0.

Keywords

Muscle Emerging technologies Processing Preservation Analytical methods Sustainability Centro de Química da Madeira . Faculdade de Ciências Exatas e da Engenharia

URI

http://hdl.handle.net/10400.13/7201

Citation

Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, ̇ İlknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, María Carpena, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Jorge A.M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul & José S. Camara (2024) Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0, Food Reviews International, 40:1, 37-78, DOI: 10.1080/87559129.2022.2149776