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Advisor(s)
Abstract(s)
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.
Description
Keywords
Muscle Emerging technologies Processing Preservation Analytical methods Sustainability Centro de Química da Madeira . Faculdade de Ciências Exatas e da Engenharia
Pedagogical Context
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
Publisher
Informa UK Limited