Developed Preservation Technologies for Lamb Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (15 May 2021) | Viewed by 5818
Special Issue Editor
Special Issue Information
Dear Colleagues,
The sheep sector plays an environmentally important role, since grazing prevents forest fires and the erosion of marginal areas; has a social function, revaluing disadvantaged rural zones; in addition, it provides products such as lamb meat and meat products, which are considered natural foods with excellent organoleptic quality that are highly appreciated by consumers. The nutritional composition, water activity, and pH of these foods are an optimal combination for microbial growth, physical-chemical changes, and lipid oxidation. Additionally, some processes used in the elaboration of meat products contribute to the spoilage of these foodstuffs. In order to maintain and prolong the quality and shelf-life in lamb meat products, it is necessary to apply preservation methods, physical or chemical, alone or combined, such as low temperatures (refrigeration, freezing), curing, smoking, thermal processing, canning, dehydration, irradiation, high pressures, modified atmospheres, chemical additives, or natural substances such as spices in their diverse formats. It is necessary to analyze the effect of these technologies on the quality of lamb meat products and provide an opportunity for the sheep meat industry, offering innovative products, which will undoubtedly increase the consumption of lamb meat and contribute to the sheep sector’s stability, especially in critical moments and places.
Dr. Herminia Vergara Perez
Guest Editor
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Keywords
- lamb
- meat products
- preservation methods
- spices
- quality
- nutritional composition
- physicochemical parameters
- shelf-life
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