High Hydrostatic Pressure Treatment of Meat Products

Garcı́a-Gimeno, Rosa Marı́a; Izquierdo, Guiomar Denisse Posada

doi:10.5772/intechopen.90858

Cited by 2 publications

(2 citation statements)

References 73 publications

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“…HPP has been used for more than 100 years as a well-known pasteurization technique to make food products safe and contaminant-free [109]. HPP at 300-600 MPa effectively stopped the growth of decaying microbes in meat products [110].…”

Section: Food Preservationmentioning

confidence: 99%

High-Pressure Processing for Sustainable Food Supply

et al. 2021

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Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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Section: Food Preservationmentioning

confidence: 99%

High-Pressure Processing for Sustainable Food Supply

et al. 2021

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“…Hence, pressure can be transmitted to all points, to ensure uniform pasteurization without consideration of composition, shape, or size. However, when food is treated inside its packaging, it should have the ability to survive volume reductions of up to 15% [ 15 ].…”

Section: The Introduction Of Pasteurization Technologies In the Food mentioning

confidence: 99%

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

Niu

Iwahashi

2020

Food Eng Rev

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The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutritional value and the color of fresh food, an increasing number of nonthermal pasteurization technologies have attracted attention. The bactericidal effect of high-pressure carbon dioxide has been known for many years, and its effect on food-related enzymes has been studied. This novel technology has many merits, owing to its use of relatively low pressures and temperatures, which make it a potentially valuable future method for nonthermal pasteurization. For example, the inactivation of polyphenol oxidase can be achieved with relatively low temperature and pressure, and this can contribute to food quality and better preserve nutrients, such as vitamin C. However, this novel technology has yet to be developed on an industrial scale due to insufficient test data. In order to support the further development of this application, on an industrial scale, we have reviewed the existing information on high-pressure carbon dioxide pasteurization technology. We include its bactericidal effects and its influence on food quality. We also pave the way for future studies, by highlighting key areas.

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High Hydrostatic Pressure Treatment of Meat Products

Cited by 2 publications

References 73 publications

High-Pressure Processing for Sustainable Food Supply

High-Pressure Processing for Sustainable Food Supply

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

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