Mild technologies in meat processing: balancing nutritional quality and safety

Dragan Vasilev; Mirjana Dimitrijević; Ivana Klun; Aleksandra Uzelac; Nikola Betić; Branko Suvajdžić; Neđeljko Karabasil

doi:10.18485/meattech.2025.66.3.31

Dragan Vasilev University in Belgrade - Faculty of Veterinary Medicine, Belgrade, Serbia https://orcid.org/0000-0002-4066-5731
Mirjana Dimitrijević University in Belgrade - Faculty of Veterinary Medicine, Belgrade, Serbia https://orcid.org/0000-0003-1670-6481
Ivana Klun University of Belgrade, Institute for Medical Research, Belgrade, Serbia https://orcid.org/0000-0001-7976-3104
Aleksandra Uzelac University of Belgrade, Institute for Medical Research, Belgrade, Serbia https://orcid.org/0000-0002-1424-0123
Nikola Betić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7375-6752
Branko Suvajdžić University in Belgrade - Faculty of Veterinary Medicine, Belgrade, Serbia https://orcid.org/0000-0002-7161-104X
Neđeljko Karabasil University in Belgrade - Faculty of Veterinary Medicine, Belgrade, Serbia https://orcid.org/0000-0001-6097-3216

DOI: https://doi.org/10.18485/meattech.2025.66.3.31

Keywords: mild technologies, meat processing, non-thermal methods, food safety, nutritional quality

Abstract

This paper discusses the application of mild processing technologies in the meat industry, with emphasis on their role in preserving nutritional quality and ensuring product safety. Given the highly perishable nature of meat, conventional processing techniques, such as chilling, freezing, curing, smoking, drying and heat treatment, have been employed to extend its shelf life. However, these approaches, especially thermal processing, often compromise sensitive nutrients. In response, optimization of conventional methods, hurdle system application, as well as modern non-thermal and low-intensity technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), ultrasound, and cold plasma, have been developed as effective alternatives. These methods achieve microbial inactivation while minimizing nutritional and sensory degradation. Furthermore, the combination of mild technologies with optimized conventional methods (e.g., sous-vide cooking, vacuum drying, modified atmosphere packaging, biopreservation etc.) has demonstrated synergistic effects in enhancing product quality and satisfying shelf life. This integrated approach supports the production of clean-label, minimally processed meat products that align with contemporary consumer expectations. The findings underscore the potential of mild technologies to contribute significantly to the future of meat processing through improved product safety, functionality, and nutritional retention.