Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

Abstract

BACKGROUND: This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 ∘ C) and HS at cold temperatures (60 MPa/10 ∘ C) for up to 60 days, being both compared to refrigeration (RF, 4 ∘ C). RESULTS: HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf-life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60 th day, reaching in some cases values < 1.00 log CFU g −1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 ∘ C and 75 MPa/25 ∘ C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 ∘ C, mainly in bovine minced meat. Overall, colour E* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 ∘ C and 75 MPa/25 ∘ C, respectively, compared to 0.895 ± 0.084 g MDA g −1 in PP samples at the 30 th day).CONCLUSION: Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. a Not applicable.Different lowercase letters (a-d) and different uppercase letters (A-C) indicate significant differences (P < 0.05) between storage times at each tested storage condition and between storage conditions at each storage time, respectively.J Sci Food Agric 2020; 100: 969-977

Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality

“…For instance, strawberry juice stored at room temperature at 100 MPa for 15 days presented 5 and 3.8 log reductions in total bacteria count and yeasts and molds, respectively. In the case of fresh beef meat, the application of 75 MPa at 25 °C for 14 days promoted a 3 log unit-reduction in inoculated L. innocua and E. coli (Santos et al, 2019). Interestingly, HS performed at 100 MPa for 20 days at room temperature was also successful at inactivating endospores (4.5 log reductions) of B. subtilis in carrot juice (Pinto, Santos, Fidalgo, Delgadillo, & Saraiva, 2018).…”

“…During the last few years, HS has sparked substantial interest to maintain safety and hygienic properties during storage of many fresh foods, such as meat, fish and fruit juices (Fidalgo et al, 2019;Lemos, Ribeiro, Delgadillo, & Saraiva, 2020;Santos, Castro, Delgadillo, & Saraiva, 2019).…”

Genome-wide identification and analysis of long noncoding RNAs in longissimus muscle tissue from Kazakh cattle and Xinjiang brown cattle

“…For customers, the tenderness, flavor and juiciness of beef are important factors in the judgment of beef quality [2,3]. Improving beef quality is the top priority of the beef industry because beef quality is the primary factor in determining beef consumption.…”

“…Consumers have become increasingly aware of the relationship between diet and health and have thus become increasingly interested in the nutritional value of food [ 1 ]. For customers, the tenderness, flavor and juiciness of beef are important factors in the judgment of beef quality [ 2 , 3 ]. Improving beef quality is the top priority of the beef industry because beef quality is the primary factor in determining beef consumption.…”

Raw milk preservation by hyperbaric storage: Effect on microbial counts, protein structure and technological functionality

“…The application of the technology is highly sustainable since the maintenance of pressurized conditions can be guaranteed by the sealing of the pressurized vessels solely, accounting for an extremely low energetic cost (Bermejo-Prada et al, 2017). HS has thus been proposed as a sustainable alternative to refrigeration for perishable foods, including meat, fish, cheese, fruit juices, seafood and egg white (Basso, et al, 2021;Duarte et al, 2015;Fidalgo et al, 2018;Freitas et al, 2016;Otero et al, 2019;Otero & Pérez-Mateos, 2021;Santos et al, 2019). In these matrices, HS has been demonstrated to prevent microbial growth and to induce significant inactivation of hygiene indices (e.g.…”