TECHNOLOGIES FOR SAFE PRESERVATION OF ANIMAL PRODUCTS

Abstract

Analysis of consumer preferences in the food market shows that organoleptic properties and health benefits play a key role among the criteria influencing the choice of food products. Although consumer satisfaction is still limited by economic constraints, the quality and safety of food, especially of animal origin, are factors of great importance. On the one hand, safety aspects have become particularly important due to the growing demand for natural, unaltered, minimally processed food products, for example chilled only, or, on the other hand, due to the demand for semi-finished products that demonstrate the desired quality and durability. With regard to the preservation of animal products such as meat, poultry, fish, milk or eggs, major interests are focused on the use of new physical methods, including high pressure, ultrasound, high voltage pulsed electric fields, electromagnetic radiation, ultraviolet light, pulsed light, ionizing radiation or radio waves. New combined methods of food preservation, based on the so-called barrier technology, have already been proposed for practical use. The article provides a short of innovative methods for preserving animal products from the point of view of their safety. The authors highlight the variety of new food preservation methods available, illustrating their effectiveness with the results of a number of studies.