ABSTRACT

Growing interest for healthy, nutritious, chemical residue-free food at an affordable price among consumers is driving the whole food industry to make changes in product ingredient selection and processing steps. The meat industry is not an exception in this case, and increased food safety regulations around the world further require the meat industry to research more on innovative technologies to make meat products safe for human consumption (Young et al. 2013). Recent research and development in nanotechnology related to biological sciences can help the meat industry in product and process development (Singh et al. 2016). The major applications of nanotechnology in the meat industry are improving functionality and nutritional availability of products (by developing nanosize carriers (ingredients/additives) for improved nutritional delivery, flavor, and security), detection of foodborne pathogens, and improved packaging (Figure 8.1).