Consumer's perspective on the quality is a variable that makes preservation and processing of various meat products a difficult task. To overcome the issue of spoilage and shelf life extension, with the expanded interest in maintaining a good quality of raw meat items, innovations took a lead in preservation techniques. Many innovations, such as applying high hydrostatic pressure, super chilling process, natural bio preservatives, and dynamic packaging had been proposed and researched. While a portion of these advancements is effective at inactivating the small-scale biotic factors especially identified with food-borne ailments, they are not successful against spores. To expand their adequacy against vegetative cells, a blend of a few preservation methods under the supposed thought had been explored. Besides preservation, modern packaging techniques are adopted to increase their shelf life. Packaging mainly aids in preventing color changes and preserves the nutritive value of processed meat. This review throws light on preservation techniques, modern and traditional packaging trends that takes place in the meat industry. Technology driven innovations like nanomaterial based preservation and packing techniques and marine derivatives as potential alternatives in preservation are discussed. The effect of COVID 19 on processing industries is also discussed in this review.

消费者对质量的看法是一个变量，这使得各种肉类产品的保存和加工成为一项艰巨的任务。为了克服腐败和延长保质期的问题，随着人们对保持生肉产品良好质量的兴趣日益浓厚，保鲜技术的创新处于领先地位。人们提出并研究了许多创新，例如应用高静水压、超冷冻工艺、天然生物防腐剂和动态包装。虽然这些进步的一部分可以有效灭活小规模生物因子，特别是与食源性疾病相关的生物因子，但它们并不能成功对抗孢子。为了扩大它们对营养细胞的充分性，人们在假设的想法下探索了几种保存方法的混合。除了保存外，还采用现代包装技术来延长保质期。包装主要有助于防止颜色变化并保留加工肉类的营养价值。这篇评论揭示了肉类行业中的保存技术、现代和传统包装趋势。讨论了技术驱动的创新，例如基于纳米材料的保存和包装技术以及海洋衍生物作为保存的潜在替代方案。本综述还讨论了 COVID 19 对加工业的影响。