Use of food preservatives and additives in meat and their detection techniques

Meera Surendran Nair, Divek V.T. Nair, Anup Kollanoor Johny, Kumar Venkitanarayanan

Research output: Chapter in Book/Report/Conference proceedingChapter

17 Scopus citations


With the population surge and the globalization of food supply, the demand for large-scale meat production is growing. This has consequently given rise to challenges for the meat industry to maintain quality and safety throughout the supply chain. Food additives and preservatives have been used in perishable commodities, including meat, to maintain product consistency, quality, and safety. However, consumer demand for minimally processed foods has fueled the exploration of novel ways of meat preservation by curbing microbial contamination, ensuring extended shelf life, and conserving organoleptic qualities. Simultaneously, regulatory standards have been established in different countries to control the level of additives and preservatives used in meat. Several analytical methods have been developed for qualitative and quantitative detection of preservatives, additives, and contaminants in meat to meet the regulatory standards. This chapter discusses the current and emerging meat preservatives and additives, regulatory standards governing their use, and methods for their detection in meat products. Additionally, the safety implications of meat preservatives and additives are discussed.

Original languageEnglish (US)
Title of host publicationMeat Quality Analysis
Subtitle of host publicationAdvanced Evaluation Methods, Techniques, and Technologies
Number of pages27
ISBN (Electronic)9780128192337
StatePublished - Jan 1 2019

All Science Journal Classification (ASJC) codes

  • General Agricultural and Biological Sciences


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