Novel Strategies for Meat Processing, Preservation, and Quality Improvement

Key Points

• The aim is to explore innovative methods for processing and preserving meat while improving its quality.
• Analysis of various meat processing techniques
• Comparative studies on preservation methods
• Quality assessment based on nutritional and sensory criteria
• New strategies significantly enhance the shelf life of meat products
• Improved nutritional profiles are observed with specific processing methods
• Consumer acceptance increases for products with enhanced quality attributes