Detection of Food Processing Techniques

Food processing can improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. This chapter reviews and discusses the possible non-acceptable and/or undeclared food processes. These are in detail freezing-thawing, irradiation heating and microwave heating. Additionally, various analytical methods have been developed in order to protect consumers and detect undeclared processing that affects quality. Freezing and storage in a frozen state are very important for the quality of meat and meat products. A method able to distinguish fresh meat between thawed one is the enzymatic β-hydroxyacyl-CoA-dehydrogenase (HADH). The purpose of food irradiation is the decrease of microorganisms causing food spoilage like other food processing procedures like freezing and high-temperature treatment. Analytical methods for the detection of irradiated foods are standardized by the European Committee for Standardization (CEN). Food preparation based on heating techniques aims to extend the shelf life of the foodstuff and to prevent microbiological deterioration.