Meat safety and quality: a biological approach

Safe, high-quality meat that is minimally processed, containing few added chemicals, is what is desired by the modern consumer. Biological approaches to meat safety appear more natural and, thus, are more readily acceptable. In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post-harvest processing of the meat product. Biological components, including probiotics (Direct-Fed Microbials), vaccines, bacteriocins and lytic bacteriophage, are important components of a comprehensive approach to meat safety and quality.

Automated summary

Safe, high-quality meat with minimal processing and few added chemicals is desired by modern consumers. Biological approaches, including probiotics, vaccines, bacteriocins, and lytic bacteriophages, are important components for improving meat safety and quality.