Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

Abdo Hassoun (1, 2, 3) , Shahida Anusha Siddiqui (4, 5) , Slim Smaoui (6) , İ̇lknur Ucak (7) , Rai Naveed Arshad (8) , Zuhaib Bhat (9) , Hina Bhat (10) , María Carpena (11) , Miguel Prieto (11, 12) , Abderrahmane Ait Kaddour (13) , Jorge A.M. Pereira (14) , Carmela Zacometti (15) , Alessandra Tata (15) , Salam Ibrahim (16) , Fatih Ozogul (17) , José Camara (14)

1 SAFIR - Système d'Analyse par Faisceaux d'Ions Rapides
2 BPA - Biochimie des Produits Aquatiques
3 BioEcoAgro - UMR transfrontalière INRAE 1158
4 TUM - Technische Universität Munchen - Technical University Munich - Université Technique de Munich
5 German Institute of Food Technologies
6 Univ Sfax, Fac Sci Sfax, Lab Sci Mat & Environm, Sfax 3018, Tunisia.
7 Niğde Ömer Halisdemir University
8 UTM - Universiti Teknologi Malaysia
9 SKUAST Jammu
10 Faculty of Forestry, SKUAST-Kashmir
11 Universidade de Vigo
12 Instituto Politécnico de Bragança
13 UMRF - Unité Mixte de Recherche sur le Fromage
14 UMA - Universidade da Madeira
15 IZSVe - Istituto Zooprofilattico Sperimentale delle Venezie
16 UNCG - University of North Carolina [Greensboro]
17 Cukurova University

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.

Mots clés: Muscle; emerging technologies; processing; preservation; analytical methods; sustainability

Domaines: Alimentation et Nutrition

Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İ̇lknur Ucak, Rai Naveed Arshad, et al.. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International, 2022, pp.1-42. ⟨10.1080/87559129.2022.2149776⟩. ⟨hal-04032389⟩