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

2022-12-19Journal article Open access
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datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
datacite.subject.fosEngenharia e Tecnologia::Outras Engenharias e Tecnologias
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorHassoun, Abdo
dc.contributor.authorSiddiqui, Shahida Anusha
dc.contributor.authorSmaoui, Slim
dc.contributor.authorUcak, İ̇lknur
dc.contributor.authorArshad, Rai Naveed
dc.contributor.authorBhat, Zuhaib F.
dc.contributor.authorBhat, Hina F.
dc.contributor.authorCarpena, María
dc.contributor.authorPrieto, Miguel A.
dc.contributor.authorAït-Kaddour, Abderrahmane
dc.contributor.authorPereira, Jorge A. M.
dc.contributor.authorZacometti, Carmela
dc.contributor.authorTata, Alessandra
dc.contributor.authorIbrahim, Salam A.
dc.contributor.authorOzogul, Fatih
dc.contributor.authorCâmara, José S.
dc.contributor.authorAugusto Machado Pereira, Jorge
dc.contributor.authorCâmara, José
dc.date.accessioned2025-03-13T11:21:01Z
dc.date.available2025-03-13T11:21:01Z
dc.date.issued2022-12-19
dc.description.abstractTo 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.eng
dc.identifier.citationAbdo 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
dc.identifier.doi10.1080/87559129.2022.2149776
dc.identifier.issn8755-9129
dc.identifier.issn1525-6103
dc.identifier.urihttp://hdl.handle.net/10400.13/7201
dc.language.isoeng
dc.peerreviewedyes
dc.publisherInforma UK Limited
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofFood Reviews International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMuscle
dc.subjectEmerging technologies
dc.subjectProcessing
dc.subjectPreservation
dc.subjectAnalytical methods
dc.subjectSustainability
dc.subjectCentro de Química da Madeira
dc.subject.
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titleEmerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0eng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue1
oaire.citation.startPage37
oaire.citation.titleFood Reviews International
oaire.citation.volume40
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameAugusto Machado Pereira
person.familyNameCâmara
person.givenNameJorge
person.givenNameJosé
person.identifierG-3003-2013
person.identifier.ciencia-idEC12-EE8F-50E8
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0003-0316-5348
person.identifier.orcid0000-0003-1965-3151
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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