Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case

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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Bibliographic Details
Main Authors: Giovanni D’Ambrosio, Francesca Maggio, Annalisa Serio, Antonello Paparella
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
steak tartare
microbiology
shelf life
technology
nitrite
antimicrobials
Online Access:https://www.mdpi.com/2304-8158/14/13/2326
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