New mild technologies in meat processing: high pressure as a model technology

Hugas, Marta; Garriga, Margarita; Monfort, J.M.

doi:10.1016/s0309-1740(02)00122-5

Cited by 328 publications

(206 citation statements)

References 21 publications

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“…Food safety status of meat products can also be improved by deploying natural ingredients like several plant extracts and their essential oils to hinder the growth of microflora, like lactic acid bacteria and their metabolic products, bacteriocins etc. (Hugas et al 2002). Recently, several research scientists are focusing to explore natural ingredients like antimicrobial agents for food and meat preservation (Tiwari et al 2009).…”

Section: Biological Intervention Technologiesmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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Section: Biological Intervention Technologiesmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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“…They crash with other ions and give up heat. The more ions in solution, the higher the kinetic energy release (Decareau and Peterson, 1986;Hugas et al 2002;Aymerich et al 2008). All microwave ovens have a similar design that includes a magnetron device as a power source and a waveguide to bring radiation to a heating chamber.…”

Section: Definitionmentioning

confidence: 99%

Microwave processing of meat

Yarmand¹,

Rad²

2011

Microwave Heating

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“…Assim, o aumento da atividade das calpaínas e catepsinas na carne pressurizada e a inativação de calpastatinas, conjuntamente verificados a 200 MPa, resultaram no amaciamento da carne. Resultados similares foram encontrados por Hugas et al (2002), que observaram que carnes tratadas a 200 MPa apresentavam inibição da ação da calpastatina; porém, nesse caso, somente a 400 MPa foi observada degradação da calpaína. Jung et al (2000aJung et al ( , 2000b observaram um aumento significativo na atividade das enzimas lisossomais (catepsinas) na carne bovina (músculos Logissimus dorsi e Bíceps femoris) pressurizada a 520 MPa, o que foi mantido durante todo o processo de maturação.…”

Section: Efeito Da Alta Pressão Sobre As Enzimasunclassified

Revisão: Modificações físico-químicas na carne in natura bovina decorrentes da alta pressão hidrostática

Neto¹,

Rosenthal²,

Gaspar³

2011

BJFT

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ResumoO Brasil tem se mostrado como grande potência em produção e exportação de carne, porém, abaixo de seu potencial de mercado, por abater, em sua maioria, animais zebuínos ou azebuados, os quais possuem reconhecidamente uma carne "menos macia". O atributo maciez é o principal fator de qualidade relacionado à carne para exportação; nesse sentido, são estudados e empregados métodos de amaciamento, como a maturação convencional, relacionada à ação de enzimas proteolíticas. Mais recentemente, tem sido pesquisado o processo de alta pressão hidrostática (APH), que tem se mostrado promissor para, em menor período de tempo, propiciar o amaciamento de carne e de produtos cárneos, não implicando em grande aumento da temperatura durante o processamento e, dessa forma, modificando minimamente as características originais dos produtos. Esta revisão aborda a aplicação do processo de alta pressão hidrostática sobre a carne in natura e as modificações decorrentes nas características físico-químicas, abrangendo a importância e as perspectivas de aplicação dessa tecnologia para a melhoria da qualidade do produto. Palavras-chave:Alta pressão hidrostática; Textura; Cor; Oxidação lipídica; Maciez; Carne bovina. SummaryBrazil is one of the top meat producers and exporters in the world, but the predominant use of zebuine cattle, which have been related to less tender meat, has limited further commercial expansion. The texture attribute of tenderness is the main factor associated with meat quality for exportation, and in this sense different treatments have been evaluated aiming at softening the meat, such as the traditional ageing process, related to the action of proteolytic enzymes. More recently high hydrostatic pressure has proved to be a promising softening treatment for fresh meat and meat products, providing an adequate texture in a shorter period without the use of high process temperatures, and thus minimally altering the original characteristics of the product. This paper aims to review the literature on the application of high hydrostatic pressure to fresh meat and discusses the effects of the process on the physical and chemical characteristics. It also discusses the importance and prospects of the application of this technology in order to improve the quality of fresh meat and meat products. Revisão:Modificações físico-químicas na carne in natura bovina decorrentes da alta pressão hidrostática Review:Physicochemical modifications in fresh bovine meat resulting from high hydrostatic pressure

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New mild technologies in meat processing: high pressure as a model technology

Cited by 328 publications

References 21 publications

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Microwave processing of meat

Revisão: Modificações físico-químicas na carne in natura bovina decorrentes da alta pressão hidrostática

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