Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0
2022
Hassoun, Abdo | Anusha Siddiqui, Shahida | Smaoui, Slim | Ucak, İ̇lknur | Arshad, Rai Naveed | Bhat, Zuhaib | Bhat, Hina | Carpena, María | Prieto, Miguel | Aït-Kaddour, Abderrahmane | Pereira, Jorge A.M. | Zacometti, Carmela | Tata, Alessandra | Ibrahim, Salam | Ozogul, Fatih | Camara, José | SAFIR - Système d'Analyse par Faisceaux d'Ions Rapides ; Couches nanométriques : formation, interfaces, défauts (INSP-E5) ; Institut des Nanosciences de Paris (INSP) ; Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS)-Institut des Nanosciences de Paris (INSP) ; Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS) | Biochimie des Produits Aquatiques (BPA) ; Université du Littoral Côte d'Opale (ULCO)-Transfrontalière BioEcoAgro - UMR 1158 (BioEcoAgro) ; Université d'Artois (UA)-Université de Liège-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA) ; Université catholique de Lille (UCL)-Université catholique de Lille (UCL)-Université d'Artois (UA)-Université de Liège-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA) ; Université catholique de Lille (UCL)-Université catholique de Lille (UCL) | Transfrontalière BioEcoAgro - UMR 1158 (BioEcoAgro) ; Université d'Artois (UA)-Université de Liège-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA) ; Université catholique de Lille (UCL)-Université catholique de Lille (UCL) | Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM) | German Institute of Food Technologies | Univ Sfax, Fac Sci Sfax, Lab Sci Mat & Environm, Sfax 3018, Tunisia. ; Université de Sfax - University of Sfax | Niğde Ömer Halisdemir University | Universiti Teknologi Malaysia (UTM) | SKUAST Jammu ; Partenaires INRAE | Faculty of Forestry, SKUAST-Kashmir | Universidade de Vigo | Instituto Politécnico de Bragança | Unité Mixte de Recherche sur le Fromage (UMRF) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA) | Universidade da Madeira (UMA) | Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) | University of North Carolina [Greensboro] (UNCG) ; University of North Carolina System (UNC) | Cukurova University
International audience
اظهر المزيد [+] اقل [-]إنجليزي. To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other industry sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique