Quality considerations with high pressure processing of fresh and value added meat products

Bajovic, Bajo; Bolumar, Tomás; Heinz, Volker

doi:10.1016/j.meatsci.2012.04.024

Cited by 222 publications

(144 citation statements)

References 72 publications

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“…The only exception was observed at 25 • C and 100 MPa after 8 h of storage, where the highest TBARS value was observed (0.130 ± 0.004 g MDA/g). In meat and meat products it is generally suggested that high pressure triggers lipid oxidation although a lower susceptibility is observed for cured meat products than fresh meat (Bajovic et al, 2012). Nonetheless, the studies already published are based on a pressure treatment at much higher pressures, 300-600 MPa, during few minutes for food pasteurization, while in this study the products were subjected for 4 and 8 h at lower pressures.…”

Section: Lipid Oxidationmentioning

confidence: 95%

Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Fernandes

Moreira

Duarte

et al. 2015

Food and Bioproducts Processing

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Section: Lipid Oxidationmentioning

confidence: 95%

Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Fernandes

Moreira

Duarte

et al. 2015

Food and Bioproducts Processing

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“…True reasons of high pressure effect on water binding properties of meat and meat products are still uncertain, and those are also controversial (Hygreeva & Pandey, 2016). The HPP can lead to the partial or total denaturation of protein structure due to the pressure induced unfolding of the protein structure and subsequent folding after pressure release (Bajovic et al, 2012). Increased pressure 50 -500 MPa can cause protein denaturation, which changes the structure and decreases the number of hydrophilic groups, which in its turn can reduce water binding and holding capacity.…”

Section: [Type Here]mentioning

confidence: 99%

Effect of high pressure processing on microbial load in pork

Sazonova¹,

Galoburda²,

Grāmatiņa³

2017

Research for Rural Development

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Fresh meat is a highly perishable product due to its biological composition as it serves as an ideal environment for the growth and propagation of microorganisms and common food-borne pathogens. High pressure processing (HPP) is a cold pasteurization treatment to extend shelf-life while preserving the sensory and nutritional characteristics of the product. The aim of this research was to evaluate the effects of HPP on the fresh porcine Musculus longissimus lumborum microbial load and related physical properties (pH, water activity a w , and moisture content). Vacuum packed meat samples were treated at 50, 100, 200, 300, 400, and 500 MPa for 1, 5, and 15 min in a high-pressure processor ISO-Lab S-FL-100-250-09-W (Stansted Fluid Power Ltd., UK). Pressure treatment above 300 MPa resulted in a significant (p < 0.05) decrease of total plate count. However, the studied pressurizing time had no significant effect on microbial lethality at the same pressure applied. Other important parameters such as water activity, moisture, and pH were determined as they directly affect microorganism growth and resistance to pressure. A slight increase in pork pH was observed with increased pressure. No significant changes in water activity and moisture content were observed as a result of high pressure treatment. For future researches it would be important to evaluate the dynamics of microbial growth during storing as part of cells after pressure treatment are injured and not eliminated immediately; therefore, microbial count may further decrease during cold storage.

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“…Literature data on the effect of HPP treatment on lipid oxidation development in meat products are somehow controversial. It has been suggested that HPP triggers lipid oxidation by two mechanisms, increased accessibility for iron from hemoproteins and membrane disruption (Bajovic, Bolumar, & Heinz, 2012). In DFS prepared with nitrite the availability of iron for participation on oxidation is more limited than in other meat products and fresh meat (Clariana et al, 2011).…”

Section: Effect Of Hpp On Lipid Oxidationmentioning

confidence: 99%

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Alfaia¹,

Alfaia

Patarata

et al. 2015

Innovative Food Science & Emerging Technologies

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The effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented sausages (DFS) was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability were also assessed. HPP (N 400 MPa and longer than 154 s) produced a reduction in spoilage microbiota, without negative effect on fermentative microbiota, that will be able to continue their role. Total fatty acids and lipid stability were not affected. Only a small effect on fatty acid (FA) composition was observed. Nutritional value of the lipid fraction was only affected by the ratio n−6/n−3 FA. Treatments at 400 MPa for 154 s or 960 s resulted in DFS being detected as different from control by sensory analysis. Those differences did not depreciate the product; on the contrary it seems to improve the bright aspect of the whole sausage, the cohesion and firmness and the correctly dried aspect of slices. Industrial relevance: Dry fermented meat sausages are very popular ready-to-eat meat based products. This study assesses the effects of HPP on this much appreciated traditional products. The results showed that HPP can be successfully applied to these Mediterranean fermented products without losses of sensory and nutritional characteristics. The modelling and optimization of the HPP process applied on dry fermented sausages demonstrated in this study are an advantage to industry efficiency. The utilisation of HPP by the industry can significantly increase dry fermented meat sausage shelf life and safety, providing it an opportunity to reach the global market.

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Quality considerations with high pressure processing of fresh and value added meat products

Cited by 222 publications

References 72 publications

Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Effect of high pressure processing on microbial load in pork

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

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