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Review

Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

Abdo Hassouna Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France;b Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, FranceCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3059-292XView further author information
ORCID Icon,
Shahida Anusha Siddiquic Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany;d German Institute of Food Technologies (DIL e.V.), Quakenbrück, GermanyORCID Iconhttps://orcid.org/0000-0001-6942-4408View further author information
ORCID Icon,
Slim Smaouie Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, TunisiaORCID Iconhttps://orcid.org/0000-0002-8839-7377View further author information
ORCID Icon,
İ̇lknur Ucakf Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, TurkeyView further author information
,
Rai Naveed Arshadg Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, MalaysiaView further author information
,
Zuhaib F. Bhath Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, IndiaView further author information
,
Hina F. Bhati Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, IndiaView further author information
,
María Carpenaj Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, SpainView further author information
,
Miguel A. Prietoj Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain;k Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, PortugalORCID Iconhttps://orcid.org/0000-0002-3513-0054View further author information
ORCID Icon,
Abderrahmane Aït-Kaddourl Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Aurillac, FranceORCID Iconhttps://orcid.org/0000-0003-4132-539XView further author information
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Jorge A.M. Pereiram CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, PortugalView further author information
,
Carmela Zacomettin Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, ItalyView further author information
,
Alessandra Tatan Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, ItalyView further author information
,
Salam A. Ibrahimo Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USAORCID Iconhttps://orcid.org/0000-0001-5395-9993View further author information
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Fatih Ozogulp Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, TurkeyORCID Iconhttps://orcid.org/0000-0002-0655-0105View further author information
ORCID Icon &
José S. Camaram CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal;q Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, PortugalCorrespondence[email protected]
View further author information
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Pages 37-78 | Published online: 19 Dec 2022

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