Effect of high pressure processing on meat and meat products. A review

Abstract

High pressure processing of meat is considered the best non-thermal processing technology to prolong the shelf life and safety of meat, semifinished meat and ready-to-eat meat products preserving sensory and nutritional properties. Material and methods. The object of the paper is properties of meat, minced meat products, gel and protein conformation of myofibrillar proteins treated with high pressure. The research method is the analysis and synthesis of the latest study of the world's leading scientific journals. Result and discussion. During high pressure processing, pressure level is 100-1000 MPa and temperature range is-20 °C to 90 °C. The relevance and perspectiveness of the research of the use of high pressure technology in the meat industry have been proved on the basis of the analysis of the principle of high pressure processing of meat and meat products, the i MPact of high pressure on: muscle features (pH, colour, texture, tenderness and water-holding capacity); minced meat products (water-and fat-holding capacity, texture); quality features of gel and protein conformation of myofibrillar proteins (water-and fat-holding capacity of myofibrillar proteins, covalent and noncovalent bonds, protein conformation of myofibrillar proteins). High pressure processing improves features of muscle, minced meat products and myofibrillar proteins. The application of moderate pressure treatment to prerigor meat maintains the colour and tenderness. High pressure treatment can increase water-and fat holding capacity and texture of minced meat. High pressure also affects on covalent and noncovalent bonds and protein conformation of myofibrillar proteins, develops water-holding capacity, improves texture of myofibrilla proteins. Conclusion. The use of high pressure processing technology in the meat industry is important and promising. However, the effect of factors on muscle properties, minced meat and myofibrillar proteins when using high pressure is very complex and it should be studied further.

Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure

“…It may affect the combination of protein molecules form, causes the destruction and restructuring of key, which also affects the functional characteristics of protein. Moreover, protein molecule conformation may bring better functional characteristics due to sudden release of pressure after pressure is withdrawn (Gao, Wang, Mu, Shi, & Yuan, ; Mozhaev, Heremans, Frank, Masson, & Balny, ; Sukmanov, Ma, & Li, ). To the best of our knowledge, the effect of techno‐functional properties and protein conformation on low‐sodium pork meat batters treated by high pressure was less studied.…”

Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field

“…Denaturation of meat proteins by destroying the amino acid chains and elevating the surface hydrophobicity can lead to discoloration and increased brightness (Sukmanov, Hanjun, & Li, 2019). In the thawed samples, the increase in L value was significant at higher electric field strengths; however, no significant increase was observed from 1.5 kV/cm to 2.5 kV/cm electric field strength, which can be related to protein denaturation; so the protein was not denatured until 2.25 kV/cm electric field strength.…”

Novel Techniques for Microbiological Safety in Meat and Fish Industries

“…After being subjected to high pressure, the fresh meat witnessed a rapid fall in pH and an intense contraction. The red meat pH decreased by 0.6-0.8 units after 100-150 MPa pressure for 1-5 min at 35 • C. However, the pH of white meat reduced more significantly after 10 min of pressurization [97]. It is observed that the WHC of yak meat is increased and then decreased with an increase in pressure and processing time.…”

“…High-pressure processing requires pressures of at least 100 MPa, with the most common range being 100-1000 MPa, and can work in temperatures ranging from −20 • C to 90 • C. At certain temperatures for appropriate time and pressure levels, non-covalent bonds, such as hydrogen bonds, ionic bonds, and hydrophobic bonds, are destroyed. Enzymes, proteins, starch and other molecular biological substances are deactivated, denatured and gelatinized, respectively, and microbes will be killed for the sake of food safety and preservation [97]. During the HPP process, the pH of meat will decrease, and pressure level, treatment time and temperature, muscle type, and meat temperature are some main factors which effect the high level of pH in meat.…”