Table 1.

Factors to consider for application of decontaminants

Chemical composition of carcass of different animals

Safety aspects of different chemical s used: especially with reference to GRAS status of antimicrobial compounds?

Residues contaminated in the processed meat product

Impact of added chemical on sensory attributes of products

Nutritional value of processed meat products

Risk assessment for toxic compounds formation for different meat products

Water retention properties of carcass

Impact on spoilage and shelf life of meat products

Health and safety status of workers engaged in processing area in site microbial investigations to prove efficacy of different chemicals

Application method and concentration to be used

Will it be used as as “food additive” or “processing aid”?