Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Outros Autores: | , , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/6923 |
Resumo: | To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other industry sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0. |
id |
RCAP_e90459b5d20dcd85cf7727aca07ee822 |
---|---|
oai_identifier_str |
oai:bibliotecadigital.ipb.pt:10198/6923 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0MicroalgasMuscleEmerging technologiesProcessingPreservationAnalytical methodsSustainabilityTo address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other industry sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0.Taylor & FrancisBiblioteca Digital do IPBHassoun, AbdoSiddiqui, Shahida AnushaSmaoui, SlimUcak, İlknurArshad, Rai NaveedBhat, Zuhaib F.Bhat, Hina F.Carpena, MariaPrieto Lage, Miguel A.Aït-Kaddour, AbderrahmanePereira, Jorge A.M.Zacometti, CarmelaTata, AlessandraIbrahim, Salam A.Ozogul, FatihCamara, Jose S.2012-05-18T11:05:30Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/6923engHassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.; Carpena, Maria; Prieto Lage, Miguel A.; Aït; Kaddour, Abderrahmane; Pereira, Jorge A.M.; Zacometti, Carmela; Tata, Alessandra; Ibrahim, Salam A.; Ozogul, Fatih; Camara, Jose S.. (2022). Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0. Food Reviews International. eISSN 1525-6103. p. 1-438755-91291525-6103info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:17:18Zoai:bibliotecadigital.ipb.pt:10198/6923Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:58:50.688631Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0 |
title |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0 |
spellingShingle |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0 Hassoun, Abdo Microalgas Muscle Emerging technologies Processing Preservation Analytical methods Sustainability |
title_short |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0 |
title_full |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0 |
title_fullStr |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0 |
title_full_unstemmed |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0 |
title_sort |
Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0 |
author |
Hassoun, Abdo |
author_facet |
Hassoun, Abdo Siddiqui, Shahida Anusha Smaoui, Slim Ucak, İlknur Arshad, Rai Naveed Bhat, Zuhaib F. Bhat, Hina F. Carpena, Maria Prieto Lage, Miguel A. Aït-Kaddour, Abderrahmane Pereira, Jorge A.M. Zacometti, Carmela Tata, Alessandra Ibrahim, Salam A. Ozogul, Fatih Camara, Jose S. |
author_role |
author |
author2 |
Siddiqui, Shahida Anusha Smaoui, Slim Ucak, İlknur Arshad, Rai Naveed Bhat, Zuhaib F. Bhat, Hina F. Carpena, Maria Prieto Lage, Miguel A. Aït-Kaddour, Abderrahmane Pereira, Jorge A.M. Zacometti, Carmela Tata, Alessandra Ibrahim, Salam A. Ozogul, Fatih Camara, Jose S. |
author2_role |
author author author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Hassoun, Abdo Siddiqui, Shahida Anusha Smaoui, Slim Ucak, İlknur Arshad, Rai Naveed Bhat, Zuhaib F. Bhat, Hina F. Carpena, Maria Prieto Lage, Miguel A. Aït-Kaddour, Abderrahmane Pereira, Jorge A.M. Zacometti, Carmela Tata, Alessandra Ibrahim, Salam A. Ozogul, Fatih Camara, Jose S. |
dc.subject.por.fl_str_mv |
Microalgas Muscle Emerging technologies Processing Preservation Analytical methods Sustainability |
topic |
Microalgas Muscle Emerging technologies Processing Preservation Analytical methods Sustainability |
description |
To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other industry sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-05-18T11:05:30Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/6923 |
url |
http://hdl.handle.net/10198/6923 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.; Carpena, Maria; Prieto Lage, Miguel A.; Aït; Kaddour, Abderrahmane; Pereira, Jorge A.M.; Zacometti, Carmela; Tata, Alessandra; Ibrahim, Salam A.; Ozogul, Fatih; Camara, Jose S.. (2022). Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0. Food Reviews International. eISSN 1525-6103. p. 1-43 8755-9129 1525-6103 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Taylor & Francis |
publisher.none.fl_str_mv |
Taylor & Francis |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1817553102317813760 |