INNOVATIVE MEAT PRESERVATION METHODS FOR ENHANCING FOOD SAFETY, QUALITY, AND SHELF-LIFE

Abstrak

Meat preservation is one of the most important processes in the food industry, aimed at maintaining the safety, nutritional quality, and sensory characteristics of meat products during storage and distribution. Fresh meat is highly perishable because of its high moisture content, nutrient availability, and susceptibility to microbial contamination, enzymatic activity, and lipid oxidation. Therefore, effective preservation methods are essential to extend shelf life and reduce food spoilage. Various preservation techniques such as refrigeration, freezing, vacuum packaging, canning, drying, fermentation, irradiation, curing, and smoking are widely used to inhibit microbial growth and delay physicochemical deterioration. Temperature control plays a critical role in preventing the proliferation of pathogenic microorganisms, while methods such as vacuum packaging and drying reduce oxygen and moisture availability necessary for microbial survival. Modern technologies including cryogenic freezing and irradiation have further improved the quality and safety of preserved meat products by minimizing contamination and maintaining product freshness. In addition, traditional preservation methods like curing, smoking, and fermentation continue to be important because they enhance flavour, texture, and product stability. The application of chemical preservatives under strict food safety regulations also contributes to microbial control and shelf-life extension. This article discusses the major methods of meat preservation, their mechanisms, advantages, and limitations, as well as the role of preservation technologies in ensuring food safety, reducing food waste, and improving the overall quality of meat products.