High Pressure Processing of Meat, Meat Products and Seafood

Abstract

High pressure processing (HPP) allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HPP to reduce microbial loads has shown great potential in the meat, poultry and seafood industry. HPP has proven to be a promising technology, and industrial HPP applications have grown rapidly, especially in the stabilization of readyto-eat meats and cured products, satisfying the demands of regulatory agencies such as the United States Department of Agriculture-Food Safety and Inspection Services (USDA-FSIS). HPP has been investigated for a wide range of operations including non-thermal decontamination of acid foods, combined pressure-heating treatments to inactivate pathogenic bacteria, pressure-supported freezing and -thawing, texturization and the removal of meat from shellfish and crustaceans. Research has also been conducted on the impact of the technology on quality features. Processing-dependent changes in muscle foods include changes in colour, texture and water-holding capacity, with endogenous enzymes playing a major role in the phenomena. This review summarizes the current approaches to the use of high hydrostatic pressure processing, focusing mainly on meat, meat products and seafood. Recent findings on the microbiological, chemical and molecular aspects of HPP technology, along with commercial and research applications, are also described.

Health and Safety Considerations of Fermented Sausages

“…High pressure processing (HPP) has been employed in many areas of food production [277]. In DFS products, HPP has potential for postprocess reduction or elimination of L. monocytogenes in the final products in compliance with the requirements (9 CFR part 430; the Listeria Rule) for L. monocytogenes control of such RTE products, as issued by FSIS.…”

Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment

“…a VP indicates bacteriophage treatment; HHP specifies high hydrostatic pressure treatment with subscripted numbers, denoting the high pressure level [MPa] before "/", followed by the holding time [min] b Values in parentheses following mean microbial counts indicate the standard deviation c N/A stands for "not applicable," because no recovery test was carried out as the detection limit (1.0 log 10 CFU/g) was not reached d SEM abbreviates the standard error of the mean e Bacterial reduction beyond the detection limit (1.0 log 10 CFU/g) was obtained and thus, the standard deviation cannot be determined accurately inactivation in different food products (Griffiths and Walkling-Ribeiro 2012;Juliano et al 2012;Sencer 2012), with meat (Campos 2010;Patterson et al 2011;Chen et al 2012;Vaudagna et al 2012;Myers et al 2013;Wang et al 2013) and seafood (Ramaswamy et al 2008;Buyukcan et al 2009;Medina et al 2009;Kim et al 2013;Ye et al 2013) being of particular importance from a food safety perspective. The use of phages as biocontrol agents has been studied in different meat products.…”

Inactivation of Staphylococcus aureus by high pressure processing: An overview

“…Usually, the inactivation of bacteria by HPP is a multi-target approach, causing changes in cell membranes (with special attention given to the membrane phospholipids phase transitions), cell wall, ribosomes, proteins, lipids and enzyme-mediated cellular functions (Campus, 2010). Thus, as HPP targets more than one cellular structure and/or function, cell death is the result of a combination of damages in different parts of the cell (Mañas & Mackey, 2004;Rendueles et al, 2011).…”