摘要：Growing awareness and preference of the consumers towards the minimum processed meat with natural sensory and nutritive characteristics leads to the introduction of non thermal techniques for the decontamination of meat. The Pulse Light (PL) and the Pulse Electric Field (PEF) are the latest non thermal techniques employed for decontamination of meat without production of any harmful toxic compounds. These techniques retain the natural freshness, colour and nutritive characteristics of meat in comparison to thermal and heat processing. The present review discusses the PL and PEF techniques in enhancing the storage life of meat.
