High Pressure Processing of Meat and Meat Products: Application Aspects and Prospects of Use

Abstract

The authors consider the technology of processing meat and meat products using high hydrostatic pressure (HHP). Based on the results of research carried out in different countries in different years and the results of our own research, the effectiveness of the use of high pressure and its role in the control and stabilization of the microflora of finished meat products and increasing their shelf life is shown. Research data indicating the possibility of using high pressure in the processing of minced meat and beef trimmings are presented. Differences in the technical parameters of the HHP technology have been established, the results show the possibility of applying a pressure value of 250 MPa, in contrast to 300-600 MPa used in research by foreign scientists. The results obtained on the protein component of cooked sausage products exposed to high pressure are of applied research interest and expand the research database. The authors consider the continuation of research in determining the optimal parameters of this technology, identifying the impact on the consumer properties of meat products, and developing organizational and methodological measures to increase the commercialization of high hydrostatic pressure processing to be promising areas.

Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review

“…High Hydrostatic Pressure (HHP) High hydrostatic pressure (HHP) processing is also an effective nonthermal means of improving food safety and shelf life for meat products as a postprocess intervention [96]. For the HHP application in ready-to-eat fish products with a NaCl reduction of 25%, a feasible alternative is to employ UV-C at 0.310 J/cm 2 or HHP at 300 MPa for 5 min, effectively maintaining the cooking loss, instrumental color, texture, and salty taste [97].…”