## 2 The Main Thermal and Non-Thermal Processing Techniques
### Non-Thermal Processing
Further, PEF can be utilized for increased extraction of high added-value compounds including protein from mussel and muscle food by-products [22]. MAP is a preservation method that involves manipulation of distribution and composition of the gaseous atmosphere inside a packaging container which can extend the shelf life of fresh and minimally processed foods. MAP combined with low temperature storage is being applied to muscle foods for decades and has remained one of the popular methods of shelf life extension, allowing the distribution of a consistent and cost-effective product to retail [90]. Carbon dioxide, oxygen, and nitrogen are the commonly used gases in MAP, along with trace amounts of carbon monoxide, argon, and helium. The gas composition depends on the product to be packed, for example high oxygen (70-80%) is used for fresh meat to maintain the desirable bright red color for greater consumer appeal [91]. However, it can negatively impact the oxidative stability of protein and lipid, which is more predominant in minced pork compared to steaks [92]. \begin{table}
\begin{tabular}{c c c c c} \hline
**Technology** & **Objective** & **Muscle Food Product** & **Main Findings** & **Reference** \\ \hline \multirow{6}{*}{High pressure processing} & & & A. HPP (500 MPa/10 min) may enhance the safety & \multirow{3}{*}{A. [93]} \\  & & A. Chicken fillets & and increase the shelf life (6 days at 4 \({}^{\circ}\)C and 2 days at 12 \({}^{\circ}\)C) & \\  & & & B. Pressurization at 500 MPa can extend shelf life; & \\  & & B. Salmon, cod, and mackerel fillets & however, might have a negative effect on & B. [94] \\  & & & quality parameters & \\  & & & & \\  & & C. Rely hydrated salted cod & C. LPP (600 MPa/5 min) of rehydrated fish & \\  & & & prolonged the shelf life by at least 49 days & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\ \end{tabular}
\begin{tabular}{c} \hline \end{tabular}
\end{table} 
Table 2: Some examples of non-thermal technologies utilized for muscle food processing. \begin{table}
\begin{tabular}{c c c c c} \hline
**Technology** & **Objective** & **Muscle Food Product** & **Main Findings** & **Reference** \\ \hline \multirow{6}{*}{Cold atmospheric plasma} & \multirow{6}{*}{A. Beef jerky} & A. A 2-3 Log CFU/g reduction in _Escherichia coli,_ & \\  & & A. Beef jerky & _Listerium monocytogenes, Salmonella Typhimurium,_ & A. [101] \\  & & & _Aspyrillians flexers_ populations after flexible & \\  & & & thin-layer plasma treatment for 10 min & \\ \cline{3-5}  & Microbial decontamination & & B. The microbial load (total aerobic mesophilic, total aerobic psychrodynamics, healthcare acid bacteria and _Entercholesterolem_) were lower in the np-package treated samples compared & B. [102] \\  & & & the np-package treated samples compared & \\  & & & the control & \\ \cline{3-5}  & & & The remote infusion of CAP into meat butter rapidly generated nitrite and resulted in no difference in curing properties when compared & [103] \\  & & & with sodium nitrite & \\ \hline \multirow{6}{*}{Pulsed electric field} & \multirow{2}{*}{Tendering} & \multirow{2}{*}{Beef briskets} & PE can be used to reduce the cooking time of tough meat to smoke it physically weakens the connective tissue and increase the collagen solubility & [104] \\  & & & & collagen solubility & \\ \cline{3-5}  & & & & \\ \cline{3-5}  & & & & \\ \cline{3-5}  & & & & \\ \cline{3-5}  & & & & \\ \cline{3-5}  & & & & \\ \hline \end{tabular}
\end{table} 
Table 2: _Cont._