About this Research Topic
Different physical, chemical, and biological methods of preservation have been used in the meat sector since industrialization started. The practice of using different types of interventions at home and in the meat industry have prevailed even longer. Meat & meat products treated with various marinades either alone or in combination with multiple marination processes enhance color, flavor, & tenderness, & improve shelf life by reducing the growth of pathogenic microorganisms & lipid oxidation. Currently, consumers are more likely to accept food-grade bio-preservatives as preservation and packaging materials. This research topic aims to collect recent scientific literature on various meat & meat products subjected to green nanoparticles, marinades, and bio-preservatives.
Marination is a technique for tenderizing meat using biological, chemical, & physical methods. Marinades are seasoned or flavored components used to enhance the color, flavor, texture, palatability, & tenderness of meat & meat products. Meat is treated with different types of biological marinades, such as kefir, yogurt, butter, turmeric, torch ginger, lemongrass, curry leaves, pepper, garlic, and more. Various chemicals are also used in marinating, such as citric acid, acetic acid, tartaric acid, apple cider vinegar, agraz-verjus wine, NaCl, NaNO2, & NaHCO3. In addition, physical approaches (ultrasound, tumbling, gas chromatography) have become common in the recent era to assist meat marination procedures. Despite these interventions, scientists and those in the industry are looking at alternative, eco-friendly green nanoparticles as an emerging tool that may be much cheaper and easier to handle, while ensuring safety.
In this Research Topic, we accept original research, review, short communication, case report, and any perspective articles relating to the application of green nanoparticles and bio-preservatives in topics such as:
• Meat preservation & packaging
• Meat quality & shelf life
• Meat safety
• Meat marination
• Value addition to meat and meat products
• Functional meat products
• Phytochemicals in meat and meat products
Marination is a technique for tenderizing meat using biological, chemical, & physical methods. Marinades are seasoned or flavored components used to enhance the color, flavor, texture, palatability, & tenderness of meat & meat products. Meat is treated with different types of biological marinades, such as kefir, yogurt, butter, turmeric, torch ginger, lemongrass, curry leaves, pepper, garlic, and more. Various chemicals are also used in marinating, such as citric acid, acetic acid, tartaric acid, apple cider vinegar, agraz-verjus wine, NaCl, NaNO2, & NaHCO3. In addition, physical approaches (ultrasound, tumbling, gas chromatography) have become common in the recent era to assist meat marination procedures. Despite these interventions, scientists and those in the industry are looking at alternative, eco-friendly green nanoparticles as an emerging tool that may be much cheaper and easier to handle, while ensuring safety.
In this Research Topic, we accept original research, review, short communication, case report, and any perspective articles relating to the application of green nanoparticles and bio-preservatives in topics such as:
• Meat preservation & packaging
• Meat quality & shelf life
• Meat safety
• Meat marination
• Value addition to meat and meat products
• Functional meat products
• Phytochemicals in meat and meat products
Keywords: green nanoparticles, bio-preservatives, meat, preservation, packaging, marination
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
