Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

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A review on mechanisms and commercial aspects of food preservation and processing

Application of pulsed electric fields in meat and fish processing industries: An overview

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/meat/Meat_science_From_proteomics_to_integrated_omics_towards.pdf

Meat science: From proteomics to integrated omics towards system biology.

Factors influencing the flavour of game meat: A review.

Chianina beef tenderness investigated through integrated Omics

The objective of the present study was to determine the chemical composition as well as physicochemical and sensory properties of meat (musculus longissimus lumborum) from red deer (Cervus elaphus L.) hinds and stags harvested in forests of north-eastern Poland. Red deer meat was found to have a low fat content and a high content of total protein and water-soluble nitrogen in relation to total nitrogen. The total collagen content of meat was relatively low. Meat from hinds contained larger amounts of the above components (except for collagen). Meat from both hinds and stags had physical properties typical of venison, i.e., a dark color and a low pH level. Meat from hinds was characterized by better water-holding capacity. The relatively high TBARS value indicated lipid susceptibility to oxidation. The analyzed red deer meat had specific, but very good eating attributes (aroma, taste, juiciness, tenderness). Meat from stags was rated higher for taste and shear force.

PRACTICAL APPLICATION
Meat from animals raised under natural conditions has enjoyed a rise in popularity among consumers in recent years. The condition of “naturalness” is met by venison, which at the same time is known for its very high nutritive value and specific, but highly desirable, sensory properties. However, the nutritional and sensory qualities of venison should be analyzed in view of their great variation resulting from the impact of genetic and environmental factors, which remains insufficiently investigated, particularly with regard to wild populations.

Quality characteristics of meat from wild red deer (cervus elaphus l.) hinds and stags

The aim of the study was to compare the quality of pig meat with a different IMF content, i.e.: £1.0%, 1.01–2.0%, 2.01–3.0%, >3.0%. The experiment was performed on samples of the dorsal muscle (m. longissimus dorsi) taken from 74 half-carcasses of fatteners, selected randomly at the Meat Plant in D¹browno. The carcass weight was 70 to 85 kg. PSE carcasses (pH45£5.8) were detected and eliminated. The basic chemical composition of pork, its physicochemical and sensory properties were determined ca. 48 h after slaughter. It was found that 83.8% of the samples were characterized by a fat content £2.0%, and that pork with a lower fat content was obtained from carcasses with lower weight and higher meatiness. An increase in the fat content of meat was accompanied by an increase in its dry matter content and marbling, and a decrease in the concentrations of crude protein and ash. A significantly lower soluble protein content was noted in the samples with the highest fat content (>3.0%). Its concentration in the other groups was at a similar level. An increase in the fat content was correlated with a tendency to lower water-holding capacity. It was confirmed by higher meat weight losses during heat treatment. The results of an organoleptic evaluation show that the IMF content above 3.0% had a positive effect on the palatability, juiciness and tenderness of pork.

Quality of pork with a different intramuscular fat (imf) content

A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat

Forty New Zealand White rabbits weaned at 30 days were divided into 2 groups and reared under intensive or extensive production system till slaughter age (90 days of age).  In the extensive production system, rabbits were housed in free-standing cages on straw litter and fed farm-made feed ad libitum .  Control rabbits were raised intensively in wire mesh slatted floor cages, indoors and on a commercial pellet ad libitum. Hot carcass weight was 16,6% lower (P 0.05). The higher carcass weight of the control rabbits led to heavier primal cuts, including head (P0.05) and the fore part, intermediate part and hind part of the carcass (P0.01).  However, expressed as % of carcass weight, a significantly higher ratio was only found for the head (P0.01) and edible offal (P0.05) in intensively produced rabbits.  The production systems investigated  had no significant (P>0.05) effect on the chemical composition, physicochemical properties and organoleptic characteristics of meat from New Zealand White rabbits.

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Tomasz Daszkiewicz

Papers

Quality characteristics of meat from wild red deer (cervus elaphus l.) hinds and stags

Quality of pork with a different intramuscular fat (imf) content

A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat

The effect of intensive and extensive production systems on carcass quality in New Zealand White rabbits