AUTHOR=Barroug Soukaina , Chaple Sonal , Bourke Paula 

TITLE=Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 8 - 2021

YEAR=2021

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.628723

DOI=10.3389/fnut.2021.628723

ISSN=2296-861X

ABSTRACT=Ensuring safe, fresh and healthy food across the shelf life of commodity is an ongoing challenge, with the driver to minimise chemical additives and their residues in the food processing chain. High value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives are emerging as useful tools for potential adoption for safe poultry meat products.  Natural compounds are produced by living organisms which are extracted from nature and can be used as antioxidant, antimicrobial and bioactive agents, and are often employed for other existing purposes in food systems. Nonthermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiations and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora while natural compounds can provide an active obstacle either in addition to processing or during storage time to inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.