Intermediate moisture foods based on meats—a review

Abstract

The paper provides a general overview on the development of Intermediate Moisture Foods (IMF) based on meats in developing countries. Knowledge of IMF‐based meats has advanced considerably during the past two decades. The developments during this period are briefly reviewed. Preparations of Intermediate Moisture (IM) meats by different techniques have been outlined. The role of water activity (a_w,), humectants, hurdle concept, and modified atmosphere packaging (MAP) is discussed for achieving the microbial stability and safety of the products. The review highlights the existence of many traditional IM meats in developing countries. IMF principles could be helpful for improving the stability and safety of these traditional meat products in the region. Many novel meat products could be developed by employing IMF technology to provide a new food sensation to consumers.