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Application of Electrolyzed Water in Red Meat and Poultry Processing

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Electrolyzed Water in Food: Fundamentals and Applications

Abstract

Foods of animal origin, such as red meat and poultry products, are primary sources of superior protein for humans. With the production and consumption of these products increasing rapidly in recent decades, microbial safety and food quality are vital issues. Electrolyzed water (EW) as a sanitizer has awakened high interest in the food industry of many countries. The use of EW to decontaminate fresh red meat, ready-to-eat meat, poultry and shell eggs has been effective in reducing pathogenic microorganisms. Moreover, EW presents many advantages over traditional decontaminants; it provides effective antimicrobial activity and is environmentally friendly, simple to handle and relatively inexpensive. However, no complete elimination of pathogens on red meat and chicken meat was obtained after treatment of the meats with EW . This result probably occurs because organic matter and blood residue were present. This chapter provides a brief overview of how EW treatment affects foods of animal origin, especially the microbial safety and the physicochemical and sensory qualities of the food.

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Authors and Affiliations

  1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China

    Yanhong Bai, Liyuan Niu & Qisen Xiang

  2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China

    Yanhong Bai, Liyuan Niu & Qisen Xiang

  3. Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001, China

    Yanhong Bai, Liyuan Niu & Qisen Xiang

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  1. Yanhong Bai
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  2. Liyuan Niu
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  3. Qisen Xiang
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Correspondence to Yanhong Bai .

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Editors and Affiliations

  1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China

    Tian Ding

  2. Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Korea (Republic of)

    Deog-Hwan Oh

  3. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China

    Donghong Liu

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Bai, Y., Niu, L., Xiang, Q. (2019). Application of Electrolyzed Water in Red Meat and Poultry Processing. In: Ding, T., Oh, DH., Liu, D. (eds) Electrolyzed Water in Food: Fundamentals and Applications. Springer, Singapore. https://doi.org/10.1007/978-981-13-3807-6_5

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