High pressure as an alternative processing step for ham production

Pingen, Sylvia; Sudhaus, Nadine; Becker, André; Krischek, Carsten; Klein, Günter

doi:10.1016/j.meatsci.2016.03.014

Cited by 33 publications

(19 citation statements)

References 45 publications

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“…The HPP treated samples of ham had paler color and softer texture compared to normal ham samples. Some studies concluded that HPP at 500 MPa combined with mild heat treatment at 53 °C was optimal for production of ham [ 31 ]. When goose meat was subjected to HPP at an optimal condition of 213 MPa for 15 min, it was observed that pressure range and the time of holding significantly affected the hardness, since the rod like muscles were fractured [ 23 ].…”

Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

View full text Add to dashboard Cite

show abstract

“…Based on the results, best moisture retention of cooked pork loin could be obtained by brine injection and HHP at 100-200 MPa. It has been reported that juiciness could be improved by brine injection followed by HHP (Pingen et al, 2016). Hence, to obtain juicy meat, HHP at a moderate pressure level, particularly ~200 MPa was more advantageous than > 400 MPa.…”

Section: Cooking Lossmentioning

confidence: 99%

Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Kim

Ramachandraiah

Yun

et al. 2020

Food Sci Anim Resour

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“…The technology has also been used to replace or assist in the cooking and preservation of meat products (Tribst et al 2016, http://www.hiperbaric.com/). Furthermore, in dairy sector, the technology has been reported to significantly improve the shelf life of goat's cheese and yoghurt and reduce the allergenicity of milk and ripening time of cheese (Pingen et al 2016, Zhou, Karwe, and Matthews 2016).…”

Section: High Pressure Processingmentioning

confidence: 99%

Emerging food processing technologies and factors impacting their industrial adoption

Priyadarshini

Rajauria

O’Donnell

et al. 2018

Critical Reviews in Food Science and Nutrition

150

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Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.

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High pressure as an alternative processing step for ham production

Cited by 33 publications

References 45 publications

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Emerging food processing technologies and factors impacting their industrial adoption

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