Journal for Veterinary Medicine, Biotechnology and Biosafety

Volume 5, Issue 2, June 2019, Pages 31–38

ISSN 2411-3174 (print version) ISSN 2411-0388 (online version)


Rodionova K. O. 1, Paliy A. P. 2

1 Luhansk National Agrarian University, Ukraine, Kharkiv, e-mail:

2 National Scientific Center ‘Institute of Experimental and Clinical Veterinary Medicine’, Kharkiv, Ukraine, е-mail:

Download PDF (print version)

Citation for print version: Rodionova, K. O. and Paliy, A. P. (2019) ‘Analysis of contemporary meat and meat products’ processing methods’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 5(2), pp. 31–38.

Download PDF (online version)

Citation for online version: Rodionova, K. O. and Paliy, A. P. (2019) ‘Analysis of contemporary meat and meat products’ processing methods’, Journal for Veterinary Medicine, Biotechnology and Biosafety. [Online] 5(2), pp. 31–38. DOI: 10.36016/JVMBBS-2019-5-2-6.

Summary. For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

Keywords: meat, meat products, method, processing, canning, analysis


Belcher, J. N. (2006) ‘Industrial packaging developments for the global meat market’, Meat Science, 74(1), pp. 143–148. doi:

Belyaev, N. M. (2017a) ‘Scientific and practical studies in the field of influence of ionizing irradiation on quality and preservation of foodstuffs (on the example of products from poultry meat)’, 21 Century: Fundamental Science and Technology: proceedings of the conference, North Charleston, USA, 24–25 April 2017, 12(2), pp. 82–85. Available at:

Belyaev, N. M. (2017b) ‘Theoretical questions of processing of poultry meat by ionizing radiation’ [Teoreticheskie voprosy obrabotki myasa ptitsy ioniziruyushchim izlucheniem], Scholarly Discussion: Innovations of the Modern World: Proceedings of LXI International Scientific-Practical Conference, Moscow, January 2017 [Nauchnaya diskussiya: innovatsii v sovremennom mire: materialy LXI Mezhdunarodnoy nauchno-prakticheskoy konferentsii, Moskva, yanvar’ 2017 g.], 1, pp. 29–32. Available at: [in Russian]

Belykh, I. A., Vysekantsev, I. P., Grek, A. M., Sakun, O. V. and Maruschenko, V. V. (2010) ‘The toxic action of ozone on bacterium Staphylococcus aureus, funguses Candida albicans and spore shape Bacillus subtilis’ [Toksicheskoe deystvie ozona na mikroorganizmy Staphylococcus aureus, drozhzhepodobnye griby Candida albicans i sporovye formy Bacillus subtilis], Modern Problems of Toxycology [Sovremennye problemy toksikologii], 2–3, pp. 45–49. Available at: [in Russian]

Brewer, M. S. (2009) ‘Irradiation effects on meat flavor: A review’, Meat Science, 81(1), pp. 1–14. doi:

Cheftel, J. C. and Culioli, J. (1997) ‘Effects of high pressure on meat: A review’, Meat Science, 46(3), pp. 211–236. doi:

Degala, H. L., Mahapatra, A. K., Demirci, A. and Kannan, G. (2018) ‘Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces’, Food Control, 90, pp. 113–120. doi:

Diez, A. M., Santos, E. M., Jaime, I. and Rovira, J. (2009) ‘Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos’, Meat Science, 81(1), pp. 171–177. doi:

Donskova, L. A. and Zueva, O. N. (2016) ‘Protein components as indicator functionality and quality of meat product: characteristic and evaluation methodology’ [Belkovyy komponent kak pokazatelfunktsional’nogo naznacheniya i kachestva myasnykh produktov: kharakteristika i metodologiya otsenki], Technology and Merchandising of the Innovative Foodstuff [Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov], 3, pp. 73–79. Available at: [in Russian]

Ehlermann, D. A. E. (2016) ‘Particular applications of food irradiation: Meat, fish and others’, Radiation Physics and Chemistry, 129, pp. 53–57. doi:

Houtsma, P. C., de Wit, J. C. and Rombouts, F. M. (1993) ‘Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products’, International Journal of Food Microbiology, 20(4), pp. 247–257. doi:

Kaale, L. D., Eikevik, T. M., Rustad, T. and Kolsaker, K. (2011) ‘Superchilling of food: A review’, Journal of Food Engineering, 107(2), pp. 141–146. doi:

Kameník, J., Saláková, A., Pavlík, Z., Bořilová, G., Hulanková, R. and Steinhauserová, I. (2014) ‘Vacuum skin packaging and its effect on selected properties of beef and pork meat’, European Food Research and Technology, 239(3), pp. 395–402. doi:

Koos, J. de and Jansener, K.-E. (1995) ‘Lactate: An opportunity to improve safety of processed meat and poultry’ [Laktat: Chance zur Verbesserung der Produktsicherheit bei Fleischwaren], Fleischwirtschaft (Frankfurt), 75(11), pp. 1296–1298. [in German]

Li, X., Lindahl, G., Zamaratskaia, G. and Lundström, K. (2012) ‘Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging’, Meat Science, 92(4), pp. 604–609. doi:

Lonergan, S. M., Topel, D. G. and Marple, D. N. (2019) ‘Chapter 15 — Packaging for meat and meat products’, in The Science of Animal Growth and Meat Technology. 2nd ed. Elsevier, pp. 255–269. doi:

McMillin, K. W. (2017) ‘Advancements in meat packaging’, Meat Science, 132, pp. 153–162. doi:

Mok, J. H., Her, J.-Y., Kang, T., Hoptowit, R. and Jun, S. (2017) ‘Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts’, Journal of Food Engineering, 196, pp. 27–35. doi:

Murashov, I. D. and Zhuravleva, D. A. (2014) ‘Processing of meat and meat products by laser irradiation as an alternative to increase shelf life’ [Obrabotka myasa i myasnykh produktov lazernym oblucheniem kak al’ternativnyy sposob uvelicheniya sroka khraneniya], Technical Sciences — Technology of Food Products [Tekhnicheskie nauki — tekhnologii prodovol’stvennykh tovarov], 12, pp. 8–10. Available at: [in Russian]

Nadeem, A. S., Chattopadhyay, U. K., Sherikar, A. T., Waskar, V. S., Paturkar, A. M., Latha, C., Munde, K. D. and Pathare, N. S. (2003) ‘Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5–7°C)’, Meat Science, 63(3), pp. 339–344. doi:

Nastasijevic, I., Lakicevic, B. and Petrovic, Z. (2018) ‘Cold chain management in meat supply: ‘Old’ and novel strategies’ [Upravlenie kholodil’noy tsep’yu pri postavkakh myasa: ‘staryei novye strategii], Theory and practice of meat processing [Teoriya i praktika pererabotki myasa], 2(4), pp. 20–34. doi: [in Russian]

Okamoto, A. and Suzuki, A. (2002) ‘Effects of high hydrostatic pressure-thawing on pork meat’, in Hayashi, R. (ed.) Trends in High Pressure Bioscience and Biotechnology: Proceedings First International Conference on High Pressure Bioscience and Biotechnology (Kyoto, Japan, 26–30 November 2000). Elsevier (Progress in Biotechnology, 19), pp. 571–576. doi:

Pisoschi, A. M., Pop, A., Georgescu, C., Turcuş, V., Olah, N. K. and Mathe, E. (2018) ‘An overview of natural antimicrobials role in food’, European Journal of Medicinal Chemistry, 143, pp. 922–935. doi:

Rezgo, G. Ya. (2011) ‘Ozonation as an innovation method of storage of semi-smoked sausages’ [Ozonirovanie kak innovatsionnyy metod khraneniya polukopchenykh kolbas], Foodstuffs Commodity Expert [Tovaroved prodovol’stvennykh tovarov], 2, pp. 35–39. Available at: [in Russian]

Rodionova, K. O. (2017) ‘The effectiveness of the use of ozone for disinfection of objects of veterinary supervision in the meat processing plants’ [Efektyvnist zastosuvannia ozonu pry znezarazhenni obiektiv veterynarnoho nahliadu na miasopererobnykh pidpryiemstvakh], Bulletin of the Sumy National Agrarian University. Series ‘Veterinary Medicine’ [Visnyk Sumskoho natsionalnoho ahrarnoho universytetu. SeriiaVeterynarna medytsyna’], 1, pp. 74–78. Available at: [in Ukrainian]

Rodionova, K. O. and Paliy, A. P. (2018) ‘Influence of modern vacuum packaging on quality and safety of sausage products’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 4(1), pp. 18–23. Available at:

Sanzharova, N. I. (2016) Prospects for the Use of Radiation Technologies in Agro-Industrial Complex of the Russian Federation [Perspektivy primeneniya radiatsionnykh tekhnologiy v agropromyshlennom komplekse Rossiyskoy Federatsii]. Available at: [in Russian]

Shelikhov, P. V., Gladkaya, A. D. and Sasina, I. A. (2010). ‘Study of application of high pressure as ecologically safe method of treatment of food products’ [Izuchenie primeneniya vysokogo davleniya kak ekologicheski bezopasnogo sposoba obrabotki pishchevykh produktov], Collection of Scientific Works of Vinnytsia National Agrarian University. Series: Agricultural Sciences [Zbirnyk naukovykh prats Vinnytskoho natsionalnoho ahrarnoho universytetu. Seriia: Silskohospodarski nauky], 5, pp. 217–221. Available at: [in Russian]

Sokolenko, A. I., Piddubnyi, V. A., Hidzhelitskyi, V. M., Shevchenko, O. Yu. and Vasylkivskyi, K. V. (2015) Physico-Chemical Methods of Processing of Raw Materials and Foodstuffs [Fizyko-khimichni metody obrobky syrovyny i kharchovykh produktiv]. Kyiv: Kondor. ISBN 9786177278053. [in Ukrainian]

Stefanova, R., Vasilev, N. V. and Spassov, S. L. (2010) ‘Irradiation of food, current legislation framework, and detection of irradiated foods’, Food Analytical Methods, 3(3), pp. 225–252. doi:

Stonehouse, G. G. and Evans, J. A. (2015) ‘The use of supercooling for fresh foods: A review’, Journal of Food Engineering, 148, pp. 74–79. doi:

Timakova, R. T., Tikhonov, S. L., Tikhonova, N. V. and Gorlov, I. F. (2018) ‘Effect of various doses of ionizing radiation on the safety of meat semi-finished products’, Foods and Raw materials, 6(1), pp. 120–127. doi:

Tyaglova, A. M. and Makarova, N. V. (2018) ‘Development of technology for the production of culinary dishes from meat using an antibacterial edible food film’ [Razrabotka tekhnologii proizvodstva kulinarnykh blyud iz myasa s ispol’zovaniem antibakterial’noy s”edobnoy pishchevoy plenki], Nutritional Innovations in Biotechnology: abstracts of the VI international scientific conference of students, PhD students and young scientists, Kemerovo, 16 May 2018 [Pishchevye innovatsii v biotekhnologii: sbornik tezisov VI mezhdunarodnoy nauchnoy konferentsii studentov, aspirantov i molodykh uchenykh, Kemerovo, 16 maya 2018 g.], 2, pp. 133–135. Available at: [in Russian]

Vasavada, M., Carpenter, C. E., Cornforth, D. P. and Ghorpade, V. (2003) ‘Sodium levulinate and sodium lactate effects on microbial growth and stability of fresh pork and turkey sausages’, Journal of Muscle Foods, 14(2), pp. 119–129. doi:

Vinnikova, L. G. and Procopenko, I. A. (2015) ‘The application of high pressure as an alternative to thermal processing of poultry meat’, Eastern-European Journal of Enterprise Technologies, 3(10), p. 31–36. doi:

Vyayzenen, G. N., Vyayzenen, G. A., Danilovskikh, M. G., Vyayzenen, A. G., Raudik, O. A., Sulyarova, N. V., Migorodskiy, G. G., Gerasimova, N. V., Yerykova, Ye. M., Shkurko, D. I., Razaev S. V. and Nekrutov, A. V. (2010). ‘Influence of laser technology on meat productivity of chicken broilers’ [Vliyanie lazernoy tekhnologii na myasnuyu produktivnosttsyplyat-broylerov], Meat Industry [Myasnaya industriya], 2, pp. 17–19. Available at: [in Russian]

Wang, C., Wang, H., Li, X. and Zhang, C. (2019) ‘Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks’, Meat Science, 148, pp. 189–197. doi:

Wu, C., Yuan, C., Ye, X., Hu, Y., Chen, S. and Liu, D. (2014) ‘A critical review on superchilling preservation technology in aquatic product’, Journal of Integrative Agriculture, 13(12), pp. 2788–2806. doi:

Yusuf, M. (2018) ‘Chapter 12 — Natural antimicrobial agents for food biopreservation’, in Grumezescu, A. M. and Holban, A. M. (eds.) Food Packaging and Preservation. Elsevier (Handbook of Food Bioengineering, 9), pp. 409–438. doi:

Zhou, G. H., Xu, X. L. and Liu, Y. (2010) ‘Preservation technologies for fresh meat — A review’, Meat Science, 86(1), pp. 119–128. doi: