Table 3 Current status of non-heat treatment for raw poultry and uncooked processed meat products

Raw material meat	Non-heat treatment methods	Characteristics after treatment	Origin
Chicken (ground breast)	High-pressure processing250/300/350/400/450 MPa4-25°C, 10 minStorage: 7 days	￭ Inhibition of Salmonella and Listeria to below 5 log CFU/g when treated at 400 MPa or higher	Chuang et al. (2020)
Chicken (breast)	High-pressure processing100/200/300/400/500/600 MPa5°C, 1/3/5/7/9 min	￭ Sequential reduction of Salmonella with increased pressure ￭ No detection of Salmonella and color stability when treated at 500 MPa for more than 1 min ￭ No microbial detection when treated at 400 MPa for more than 5 min	Cap et al. (2020)
Chicken (ground breast)	High-pressure processing200/300/350 MPa4°C, 4/8/12 minStorage: 24/48/72 h	￭ Reduction of Salmonella when treated at 300 MPa or higher ￭ Increase in brightness, redness, and yellowness when treated at 250 MPa or higher	Chai and Sheen (2021)
Quail	Electron beam1.5/3/5 kGy	￭ Increase in TBARS when treated at 1.5 kGy or higher	Derakhshan et al. (2018)
Duck (frozen)	Electron beam3/7 kGy	￭ No detection of total bacteria and E. coli when treated at 3 kGy or higher ￭ Decrease in brightness and redness, and increase in yellowness, pH, and TBARS when treated at 3 kGy or higher	Arshad et al. (2020)
Chicken (meatball)	Gamma-ray3/5/7 kGy23°C, 45/74/104 min	￭ Decrease in antibiotic residue and yellowness, and increase in weight loss and brightness compared to the control group when treated at 3 kGy or higher ￭ Decrease in redness when treated at 3-5 kGy, whereas an increase in redness when treated at 7 kGy	Heydarian et al. (2023)
Chicken (breast)	Electron beam2/5/10 kGy	￭ Muscle fiber damage when treated at 5 kGy or higher ￭ No significant effect on pH and general components when treated at 2-10 kGy ￭ Decrease in amino acid concentrations such as threonine, alanine, and cystine when treated at 10 kGy	Vazirov et al. (2024)