Meat processing can inactivate bacteria, and thus extend the shelf life. When new technologies for processing are developed, the goal is to do this in more gentle and efficient ways, while maintaining or improving the quality compared to traditional processing.
| Goal |  High pressure |
 Microwave |
 Pulsed electric field |
 Ultrasound |
 Plasma activated water |
 UV-light |
|---|---|---|---|---|---|---|
| Durability |
More results Applies to chicken |
Has less effect Applies to chicken |
Has less effect Applies to chicken |
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| Food safety |
More results Applies to chicken, pork and beef |
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| Color |
Has effect Applies to chicken |
Has effect Applies to chicken |
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| Texture |
Has effect Applies to chicken |
Has effect Applies to chicken |
||||
| Loss of liquid | ||||||
| Rancidity |
Has effect Applies to chicken |
Has effect Applies to chicken |
Has less effect Applies to chicken |
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| Nutritional values |
Has less effect Applies to chicken |
Has less effect Applies to chicken |
||||
| Digestibility |
Has less effect Applies to chicken |
Has less effect Applies to chicken |
Has less effect Applies to chicken |
Has less effect Applies to chicken |
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| Allergens |
