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Preservation technologies for perishable dairy and meat products as a food-loss mitigation strategy: A critical review of environmental trade-offs with regional evidence from Kazakhstan | ||
| Caspian Journal of Environmental Sciences | ||
| مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 06 آبان 1405 | ||
| نوع مقاله: Reviewers | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2026.10040 | ||
| نویسندگان | ||
| Anara Kekibayeva1؛ Maria Alimardanova2؛ Laila Syzdykova2؛ Dinara Tlevlessova2؛ Yessenbay Islamov3 | ||
| 1Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Tole bi av, 100, Almaty City, A10X3G1, Republic of Kazakhstan | ||
| 2Department of Food Technology, Almaty Technological University, Tole bi Av, 100, Almaty City, A10X3G1, Republic of Kazakhstan | ||
| 3Kazakh Research Institute of Economy of Agro-Industrial Complex and Rural Development, Satpayev Str., 30B, Almaty City, A10X3G1, Republic of Kazakhstan | ||
| چکیده | ||
| Animal-derived foods carry large embodied environmental burdens, so their loss after processing wastes the resources invested upstream. Preservation technologies are often promoted as sustainable because they extend shelf life, yet their energy and material demands are rarely weighed against the losses prevented. This critical review screened 122 bibliographic records and synthesised 85 on the processing, biopreservation and packaging of dairy and meat products, together with 23 records describing supply chains and the energy system of Kazakhstan. High-pressure processing, ultraviolet light, modified atmospheres and protective coatings extended shelf life by factors of about 1.8 to 3, whereas milk treated with pulsed electric fields reached only 55% of the shelf life of conventionally pasteurised milk. In Kazakh smoked meat products, sea buckthorn extracts improved antioxidant status, and their combination with machine-learning process control raised yield from 61.4 to 65.3 kilograms per 100 kilograms of raw meat. Fifty-two records reported no environmental information, 27 only qualitative claims, five quantitative proxies and one climate metric. A break-even relation was derived linking additional process electricity, grid carbon intensity and product carbon footprint to the minimum avoided loss required for a net climate benefit. For an additional 0.2 kilowatt-hours per kilogram on a coal-dominated grid emitting 0.8 kilograms of carbon dioxide equivalent per kilowatt-hour, losses must fall by about 5.1 percentage points for milk, 0.67 for cheese and 0.16 for beef. Environmental superiority of emerging technologies is therefore product- and grid-specific. In Kazakhstan, low-energy measures such as cold-chain integrity, protective cultures, by-product-derived antioxidants and digital process control appear most defensible for short-shelf-life products, but require inventories per functional unit and losses measured under realistic distribution. | ||
| کلیدواژه‌ها | ||
| Dairy products؛ Food loss؛ Kazakhstan؛ Life cycle assessment؛ Non-thermal processing؛ Sustainable packaging | ||
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آمار تعداد مشاهده مقاله: 6 |
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