Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case
Steak tartare is a ready-to-eat (RTE) meat product, prepared with finely chopped or ground raw beef, with a rich culinary history and increasing consumption trend in the last years. Yet, its microbiological safety and technological challenges remain largely under-investigated. This review analyses t...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2326 |
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| author | Giovanni D’Ambrosio Francesca Maggio Annalisa Serio Antonello Paparella |
| author_facet | Giovanni D’Ambrosio Francesca Maggio Annalisa Serio Antonello Paparella |
| author_sort | Giovanni D’Ambrosio |
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| description | Steak tartare is a ready-to-eat (RTE) meat product, prepared with finely chopped or ground raw beef, with a rich culinary history and increasing consumption trend in the last years. Yet, its microbiological safety and technological challenges remain largely under-investigated. This review analyses the regulations, the safety, and technological advances in steak tartare manufacturing, focusing on microbiological risks due to potential contamination by pathogens like <i>Salmonella</i> spp., <i>Listeria monocytogenes</i>, and <i>Escherichia coli</i> O157:H7. From this perspective, the outbreaks associated with the consumption of raw meat products have confirmed the importance of good hygiene practice and process control, currently based on the presence of nitrite in the formulation and accurate cold chain management. Recently, the EU regulations have set stricter limits for the use of nitrites and nitrates in meat products, and this evolution has increased the interest in natural alternatives. The scientific literature indicates that plant-based antimicrobials, high-pressure processing (HPP), and novel starter cultures can be promising tools to improve raw meat safety and shelf life. This review analyses the possible options for nitrite replacement, which might involve combined interventions with natural antimicrobials, starter cultures, and packaging solutions. Future studies need to address the microbial behaviour and dynamics in nitrite-free formulations, including safety validation by challenge testing with foodborne pathogens. In this respect, steak tartare could be a model for innovation in the meat industry. However, considering the challenges that must be faced, collaboration across disciplines will be essential to meet regulatory constraints and consumer expectations while ensuring product quality and safety. |
| format | Article |
| id | doaj-art-302caae7997f49e08a6738aa8b936a42 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-302caae7997f49e08a6738aa8b936a422025-08-20T03:16:42ZengMDPI AGFoods2304-81582025-06-011413232610.3390/foods14132326Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare CaseGiovanni D’Ambrosio0Francesca Maggio1Annalisa Serio2Antonello Paparella3Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, ItalyDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, ItalyDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, ItalyDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, ItalySteak tartare is a ready-to-eat (RTE) meat product, prepared with finely chopped or ground raw beef, with a rich culinary history and increasing consumption trend in the last years. Yet, its microbiological safety and technological challenges remain largely under-investigated. This review analyses the regulations, the safety, and technological advances in steak tartare manufacturing, focusing on microbiological risks due to potential contamination by pathogens like <i>Salmonella</i> spp., <i>Listeria monocytogenes</i>, and <i>Escherichia coli</i> O157:H7. From this perspective, the outbreaks associated with the consumption of raw meat products have confirmed the importance of good hygiene practice and process control, currently based on the presence of nitrite in the formulation and accurate cold chain management. Recently, the EU regulations have set stricter limits for the use of nitrites and nitrates in meat products, and this evolution has increased the interest in natural alternatives. The scientific literature indicates that plant-based antimicrobials, high-pressure processing (HPP), and novel starter cultures can be promising tools to improve raw meat safety and shelf life. This review analyses the possible options for nitrite replacement, which might involve combined interventions with natural antimicrobials, starter cultures, and packaging solutions. Future studies need to address the microbial behaviour and dynamics in nitrite-free formulations, including safety validation by challenge testing with foodborne pathogens. In this respect, steak tartare could be a model for innovation in the meat industry. However, considering the challenges that must be faced, collaboration across disciplines will be essential to meet regulatory constraints and consumer expectations while ensuring product quality and safety.https://www.mdpi.com/2304-8158/14/13/2326steak tartaremicrobiologyshelf lifetechnologynitriteantimicrobials |
| spellingShingle | Giovanni D’Ambrosio Francesca Maggio Annalisa Serio Antonello Paparella Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case Foods steak tartare microbiology shelf life technology nitrite antimicrobials |
| title | Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case |
| title_full | Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case |
| title_fullStr | Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case |
| title_full_unstemmed | Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case |
| title_short | Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case |
| title_sort | tradition and innovation in raw meat products with a focus on the steak tartare case |
| topic | steak tartare microbiology shelf life technology nitrite antimicrobials |
| url | https://www.mdpi.com/2304-8158/14/13/2326 |
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