ABSTRACT
This chapter identifies a group of selected technologies that have shown significant potential for improving shelf life and technological properties of meat that has emerged during the past few years. These technologies represent a rapid, efficient, and reliable alternative to improve the quality of meat, but it also has the potential to develop new products with a unique functionality. Emerging technologies have shown potential to overcome several challenges faced by the meat industry such as improving the process efficiency, new product development, and extension of shelf life while improving the safety profile of meat products. Some of the novel food processing technologies including high-pressure processing have paved a path toward commercialization whereas some novel processing techniques including light-based technologies, ultrasound processing, pulsed electric field (PEF), and cold plasma are currently being evaluated for meat processing applications. The objective of this chapter is to demonstrate the application of these technologies for meat applications.
