Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Reviews Review Faculty Publications- Reviews Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review Subject The topic of the resource Antimicrobial; Dry meat; Health hazard; Non-thermal; Texture; Thermal Description An account of the resource Dried meat is one of the ethnic and aesthetic food products popular among global civilizations and communities. The background of the production is associated with several methods practiced conventionally in the olden days. This review focused on investigating the advantages, challenges, research gaps, and technological intervention in dried meat production in the modern era. Moreover, it presented a gestalt of cutting-edge thermal and non-thermal food processing technologies and their effectiveness in extending shelf life. It delved into the specific characteristics of dried meat, including biochemical, sensory, and microbiological properties and processing techniques, and addressed the contamination sources. The pros and cons of various drying methods like hot-air drying, vacuum pulsed electric field, microwave-assisted techniques, and non-thermal drying processes are comprehended. The impact on meat's structural properties, nutritional value, shelf-life, quality control, and food safety are thoroughly presented. Moreover, the review explored the biochemical dynamics of the drying process and underscored the health risks associated with mycotoxin contamination in dried meat products. Furthermore, the study also presented the avenues of AI-based platforms and non-destructive technology for validating the quality of dried meat products. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Creator An entity primarily responsible for making the resource Pushparaj K.; Balasubramanian B.; Meyyazhagan A.; Park S.; Arumugam V.A.; Pappuswamy M.; Bhotla H.K.; Liu W.-C.; Mousavi Khaneghah A. Source A related resource from which the described resource is derived Food and Bioprocess Technology Publisher An entity responsible for making the resource available Springer Date A point or period of time associated with an event in the lifecycle of the resource 2024-01-01 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.1007/s11947-024-03579-7" target="_blank" rel="noreferrer noopener">https://doi.org/10.1007/s11947-024-03579-7</a> <br /><br /><a href="https://www.scopus.com/inward/record.uri?eid=2-s2.0-85203261813&amp;doi=10.1007%2Fs11947-024-03579-7&amp;partnerID=40&amp;md5=f657f0af60f2402dc0f4606c91a99800" target="_blank" rel="noreferrer noopener">https://www.scopus.com/inward/record.uri?eid=2-s2.0-85203261813&amp;doi=10.1007%2fs11947-024-03579-7&amp;partnerID=40&amp;md5=f657f0af60f2402dc0f4606c91a99800</a> Rights Information about rights held in and over the resource Restricted Access Relation A related resource ISSN: 19355130 Format The file format, physical medium, or dimensions of the resource Online Language A language of the resource English Type The nature or genre of the resource Review Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Pushparaj K., Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Tamil Nadu, Coimbatore, 641 043, India; Balasubramanian B., Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006, South Korea; Meyyazhagan A., Department of Life Science, CHRIST University, Karnataka, Bengaluru, 560076, India; Park S., Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006, South Korea; Arumugam V.A., Department of Human Genetics and Molecular Biology, Bharathiar University, Tamil Nadu, Coimbatore, 641 046, India; Pappuswamy M., Department of Life Science, CHRIST University, Karnataka, Bengaluru, 560076, India; Bhotla H.K., Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Tamil Nadu, Coimbatore, 641 043, India; Liu W.-C., Department of Animal Science, College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, 524088, China; Mousavi Khaneghah A., Faculty of Biotechnologies (BioTech), ITMO University, 191002, 9 Lomonosova Street, Saint Petersburg, Russian Federation, Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran