Process-induced undesirable compounds: chances of non-thermal approaches

Abstract

During the processing of meat and meat products the generation of undesirable compounds can occur. Known examples are the generation of substances that can lead to a negative effect on the texture, flavour or colour of products after processing or during storage. Furthermore, thermal processing and smoking have been associated with the generation of or contamination with toxic substances, e.g. polycyclic aromatic hydrocarbons or heterocyclic amines. The introduction of new processing technologies may result in the formation of different undesirable compounds compared to traditional technologies. Some of these changes may be without relevant nutritional or health impact, while others may raise concern. To begin with, an overview on the formation of undesirable process-induced compounds by the traditional processing of meat and the proposed strategies for their reduction is presented. Hereby attention is mainly paid to those compounds which present human health concerns. Later the focus lays on the process-induced modifications occurring in meat as a result of high hydrostatic pressure treatments.

Keywords: High hydrostatic pressure; Meat processing; Process-induced toxicants.