Meat, including red meat like pork, beef, and poultry, along with their processed forms, has long been a focus for researchers aiming to develop effective preservatives that prevent spoilage and extend shelf life. Various methods have been explored, from chemical solutions to natural compounds, all designed to maintain freshness, color, and quality.
One such method involves using a 1% sodium acetate solution. Fresh beef soaked in this solution for about an hour and then stored at room temperature in a dry container remained fresh and visually appealing for up to three days. For fresh pork, a 0.5% sodium acetate solution at pH 7.6 helped preserve freshness for two days. Similarly, freshly slaughtered chicken treated with a 5% sodium acetate and 1% salt solution could last five days. When combined with refrigeration, the results were even more promising.
Lactic acid is another widely used preservative in meat processing. At a concentration of 2%, it effectively inhibits the growth of harmful bacteria such as those in the Enterobacteriaceae family, without posing any risk to human health. This makes it a safe and efficient option for extending the shelf life of fresh meat.
In Belgium, a unique preservation technique involving acidic sugar solutions was developed. The solution contains glucose, fructose, maltose, and triose, mixed with corn flour, salt, and acid to create a 5–6% acidic syrup. When applied to fresh meat, it rapidly lowers the surface pH to 4.0–4.5, forming a protective layer that prevents microbial growth, retains moisture, and maintains the meat’s original color and texture. This method allows meat to be stored at 36°C for up to two months while remaining fresh and flavorful.
German researchers have also experimented with high-viscosity coatings. By dipping fresh meat into a solution containing water, salt, glucose, maltodextrin, and citric acid (pH 3.5), they formed a thin, protective film that helped keep the meat fresh even at temperatures above 40°C for 4–6 days.
Another approach involves using alginate and starch-based coatings. Sodium alginate and dextrin can be applied to the surface of fresh meat, while a solution of hydroxymethyl cellulose and calcium chloride can be sprayed or impregnated onto dried meat. These coatings help inhibit aerobic microorganisms, reduce moisture loss, and maintain tenderness, significantly extending the meat's shelf life.
The niacin preservation method involves spraying frozen meat with a 1% niacin solution, sealing it in a polyethylene bag, and freezing it with liquid nitrogen. After 40 days, the meat remains bright red and fresh.
Sorbic acid is another effective preservative. When 20 grams of salt is added to 660 grams of meat and sorbic acid is incorporated, the product can be stored at 25°C for up to three days.
Phytic acid has also shown promise. Soaking fresh meat in a 0.5% hot phytic acid solution prevents deterioration, maintaining its quality over time.
The ascorbic acid combination method uses a mixture of ascorbic acid, sodium bisulfite, citric acid, and sodium carbonate to treat fresh beef. This helps extend the shelf life of beef beyond two weeks.
Finally, the citrate method, developed by Argentine researchers, involves briefly boiling beef in a solution containing citric acid and a small amount of potassium before vacuum-sealing it in polyethylene packaging. This process helps preserve the meat’s color, nutrients, and appearance even under high-temperature conditions, ensuring long-term freshness.
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