_Applied_  
_sciences_  
**Monitoring Thermal and Non-Thermal Treatments**  
**during Processing of Muscle Foods: A Comprehensive**  
**Review of Recent Technological Advances**  
**[PERSON] 1,*()**, [PERSON] 2,3 [PERSON] 2, [PERSON] 4(), [PERSON] 1, [PERSON] 1, [PERSON] 5(), [PERSON] 6(), [PERSON] 7() and [PERSON] 1  
1 Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromso, Norway; [EMAIL_ADDRESS] (H.N. ); [PERSON]SS] (K.H. ); [PERSON](J.P.W.) 2 Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; [EMAIL_ADDRESS] (S.O. ); [EMAIL_ADDRESS] (B.T.) 3 Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioconomy (ATB), 14469 Potsdam, Germany  
4 Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7941 Trondheim, Norway; [EMAIL_ADDRESS]  
5 Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane QLD 4072, Australia; [EMAIL_ADDRESS]  
6 Department of Food Science, University of Otago, Dunedin 9054, New Zealand; [EMAIL_ADDRESS]  
7 Department of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio, 67100 L'Aquila, Italy; [EMAIL_ADDRESS]  
8C Correspondence: [EMAIL_ADDRESS]; Tel. : +47-930-73-906  
Received: 9 September 2020; Accepted: 27 September 2020; Published: 28 September 2020  
**Monitoring Thermal and Non-Thermal Treatments**  
**during Processing of Muscle Foods: A Comprehensive**  
**Review of Recent Technological Advances**  
**[PERSON] 1,*()**, [PERSON] 2,3 [PERSON] 2, [PERSON] 4(), [PERSON] 1, [PERSON] 1, [PERSON] 5(), [PERSON] 6(), [PERSON] 7() and [PERSON] 1  
1 Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromso, Norway; [EMAIL_ADDRESS] (H.N. ); [EMAIL_ADDRESS] (K.H. ); [EMAIL_ADDRESS] (J.P.W.) 2 Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; [EMAIL_ADDRESS] (S.O. ); [EMAIL_ADDRESS] (B.T.) 3 Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioconomy (ATB), 14469 Potsdam, Germany  
4 Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7941 Trondheim, Norway; [EMAIL_ADDRESS]  
5 Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane QLD 4072, Australia; [EMAIL_ADDRESS]  
6 Department of Food Science, University of Otago, Dunedin 9054, New Zealand; [EMAIL_ADDRESS]  
7 Department of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio, 67100 L'Aquila, Italy; [EMAIL_ADDRESS]  
8C Correspondence: [EMAIL_ADDRESS]; Tel. : +47-930-73-906  
**Abstract: Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods.