ABSTRACT
The quality attributes of both fresh and further-processed meat products are inuenced by the complex interactions between intrinsic muscle properties, the slaughter and chilling process, and the parameters of applied meat-processing techniques. Increasingly, consumers are demanding a wider variety of consistent, high quality, safe, and economical muscle food products with fewer added ingredients and less processing. This has led the meat industry to search for novel, nonthermal technologies for enhancing the quality and safety of meat products.
