High‐pressure processing of meat: Molecular impacts and industrial applications

Abstract

High‐pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever‐growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure–induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready‐to‐eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent‐related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.

Effect of gelatin-based active coatings formulated with rosemary extract on quality of cold stored meatballs

“…Being highly sensitive to oxidation and various products including aldehydes, ketones, alcohols and other toxic compounds formed during oxidation may significantly limit the quality of meat and meat products. Meat is also very sensitive to microbiological deterioration and its shelf life is relatively short under inappropriate conditions (Bolumar et al, 2021). Post-mortem changes adversely affect quality parameters such as texture, color and taste, which reduce the shelf life and nutritional value of meat products.…”

Clean Label Alternatives in Meat Products

“…The utilization of HPP allows us to inactivate microorganisms and enzymes for a longer period without the need of chemical additives. Nonetheless, to assure food safety and to extend shelf life, the applied pressure and the temperature must be chosen according to the characteristics of the product [ 101 ]. In general, the treatment involves a minimal impact on sensory quality and nutritional value, but the noticeable differences in thermal and aggregative behaviour of proteins can condition the products’ colour and texture [ 102 ].…”

“…On the other hand, as a consequence of the aggregation that HPP caused on proteins, the digestion of the meat can be improved [ 105 ]. However, high-pressure treatment may also induce lipid oxidation depending on the processing time and the pressure level applied [ 101 ]. However, this negative effect could be solved by using antioxidants of natural origin, thus maintaining the condition of clean label.…”

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

“…However, the expensive initial investment and high operating and maintenance costs lead to increased meat product prices, and the consumer opinion of new technologies could be an obstacle when applying high-pressure processing. Therefore, hurdle technology should be developed to increase safety and moderate costs [ 25 ].…”