New Insights into the High‐Pressure Processing of Meat and Meat Products

Abstract

For years, high-pressure processing has been viewed as useful for pasteurizing food while maintaining the quality of fresh food. However, even at moderate pressure, this process is not without effects on food, especially on meat products. These effects are especially important because pressure greater than 400 MPa is generally necessary to achieve efficient microbial inactivation. In this review, recent advances in the understanding of the impacts of high pressure on the overall quality of raw and processed meat are discussed. Many factors, including meat product formulation and processing parameters, can influence the efficiency of high pressure in pasteurizing meat products. It appears that new strategies are applied either (i) to improve the microbial inactivation that results from high pressure while minimizing the adverse effects of high pressure on meat quality or (ii) to take advantage of changes in meat attributes under high pressure. Most of the time, multiple preservation factors or techniques are combined to produce safe, stable, and high-quality food products. Among the new applications of high-pressure techniques for meat and meat-derivative products are their use in combination with temperature manipulation to texturize and pasteurize new meat products simultaneously.

Effect of high pressure processing on microbial load in pork

“…What is not less important, other authors mention that the microbial count is not reduced to the final effect immediately after the pressure treatment but shows a significant decrease during cold storage (Jofré et al, 2009;Simonin, Duranton, & de Lamballerie, 2012). Analysing the information in scientific literature and experiments data, it can be concluded that the prior amount of microorganisms (contamination level) play very significant role in the meat, and the stages of microorganism development were important.…”

“…The basic principles that determine the behaviour of foods during HPP technology are Le Chatelier's principle, principle of microscopic ordering, and isostatic principle (Yordanov & Angelova, 2010). The isostatic transmission of pressure provides the instantaneous treatment to the processed product with no gradient, resulting in the uniform pressure distribution irrespective of the size and geometry of the material; moreover, food can be processed at ambient or even lower temperatures (Simonin, Duranton, & de Lamballerie, 2012).…”

Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing

“…High Pressure Processing (HPP) is an effective nonthermal means to improve food safety and shelf-life, and is increasingly being used as a post-process intervention for meat products (Simonin et al, 2012;Campus, 2010;Garriga and Aymerich, 2009). HPP subjects food to an elevated pressure of 100e1000 MPa typically at temperatures below 60 C. The mechanism by which HPP inactivates foodborne pathogens include: 1) cell membrane alterations, a major factor to cause death (Moussa et al, 2009); 2) ribosome dissociation, to limit cell viability (Abe, 2007); and 3) cell structure damage or destruction (Hsu et al, 2014).…”

Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry

“…High hydrostatic pressure (HHP) represents an innovative alternative approach likely to be used to offset reduction of preservatives. It enables inactivation of foodborne pathogens and spoilage microorganisms while limiting detrimental effects on nutritional and organoleptic qualities of food (Hayman et al, 2004;Patterson, 2005;Simonin et al, 2012).…”