Improving meat quality and safety: innovative strategies


  • Maksim Rebezov V. M. Gorbatov Federal Research Center for Food Systems, Department of Scientific Research, 26 Talalikhin Str., Moscow, 109316, Russia; Ural State Agrarian University, Department of Biotechnology and Food, 42 Karl Liebknecht str., Yekaterinburg, 620075, Russia Tel.: +79999002365
  • Mars Khayrullin K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Department of Scientific Research, 73 Zemlyanoy Val, Moscow, 109004, Russia, Tel.: +79049755219
  • Bahytkul Assenova Shakarim University, Department of Food Production Technology and Biotechnology, 20A Glinka Str., Semey, 071412, Kazakhstan, Tel.: +77076586117
  • Smolnikova Farida Shakarim University, Department of Food Production Technology and Biotechnology, 20A Glinka Str., Semey, 071412, Kazakhstan, Tel.: +77476207683
  • Dmitry Baydan K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Department of Scientific Research, 73 Zemlyanoy Val, Moscow, 109004, Russia
  • Larisa Garipova K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Department of Scientific Research, 73 Zemlyanoy Val, Moscow, 109004, Russia
  • Raisa Savkina Plekhanov Russian University of Economics, Department of Restaurant Business, 36 Stremyanny per, 117997, Moscow, Russia
  • Svetlana Rodionova K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Department of Scientific Research, 73 Zemlyanoy Val, Moscow, 109004, Russia



meat, quality, safety, meat processing, innovative strategies


Ensuring meat products' quality and safety is paramount in today's food industry. This extended abstract delves into innovative strategies to enhance meat quality and safety throughout the production, processing, and distribution stages. The paper explores various cutting-edge approaches, technologies, and regulatory frameworks to mitigate risks and improve consumer confidence in meat products. The discussion begins with examining advancements in meat processing techniques, such as high-pressure processing (HPP), modified atmosphere packaging (MAP), and irradiation. These techniques are instrumental in reducing microbial contamination, extending shelf life, and preserving the nutritional integrity of meat products. Furthermore, the paper explores emerging technologies like nanotechnology and blockchain, which offer novel solutions for enhancing traceability, transparency, and accountability in the meat supply chain. Much of the paper discusses the role of quality control measures in ensuring meat safety and compliance with food safety regulations. From carcass inspection and microbiological testing to chemical residue analysis and packaging standards, rigorous quality control protocols are essential for identifying and mitigating potential hazards at every stage of meat production. Moreover, the paper highlights the importance of animal husbandry practices, feed management, and genetics in influencing meat quality attributes such as flavour, texture, and tenderness. Producers can enhance meat products' overall quality and palatability by implementing improved animal husbandry practices, optimizing feed formulations, and selectively breeding animals for desirable traits. In addition to technological advancements and quality control measures, the paper emphasizes the need for regulatory compliance and government oversight to uphold food safety standards. Ensuring adherence to regulations such as Hazard Analysis and Critical Control Points (HACCP) and implementing comprehensive food safety management systems are essential for safeguarding public health and consumer trust. In conclusion, this extended abstract provides a comprehensive overview of innovative strategies for improving meat quality and safety in the food industry. By embracing advancements in processing techniques, leveraging new technologies, implementing stringent quality control measures, and adhering to regulatory requirements, stakeholders can enhance the safety, integrity, and consumer perception of meat products in the marketplace.


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How to Cite

Rebezov, M., Khayrullin, M., Assenova, B., Farida, S., Baydan, D., Garipova, L., Savkina, R., & Rodionova, S. (2024). Improving meat quality and safety: innovative strategies. Potravinarstvo Slovak Journal of Food Sciences, 18, 523–546.

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