Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review

Hygreeva, Desugari; Pandey, M. C.

doi:10.1016/j.tifs.2016.06.002

Cited by 119 publications

(66 citation statements)

References 98 publications

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“…Pressure application for different exposure times showed no significant difference between moisture content in the studied meat samples (p > 0.05). 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).…”

Section: [Type Here]mentioning

confidence: 99%

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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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Section: [Type Here]mentioning

confidence: 99%

“…(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).…”

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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“…HHP has a well-defined benefit in this regard, yielding food products of first-rate quality and nutritional value compared to thermally processed foods [137]. Previous authors have tried to guarantee the HHP inactivation of intentionally spiked or naturally present L. monocytogenes in several cured meat products [8,[19][20][21][22]24,49,50,142,143].…”

Section: Listeria Monocytogenes Inactivation Kinetics In Meat Productmentioning

confidence: 99%

High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages

Meloni

2019

Foods

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Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.

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“…Meat products with reduced sodium content require alternative methods of fixing. The use of high pressure technologies (Hygreeva & Pandey, 2016), modified protective atmosphere, acidification, e.g. using natural lactic acid (Unulu, Nielsen, & Ionita, 2016), competitive microflora (Baka, Noriega, Martens, Van Derlinden, & Van Impe, 2014), application of natural plant extracts, have been studied so far as techniques for prolonging the meat products durability (Burt, 2004;Haugaard, Hansen, Jensen, & Grunert, 2014;Rojas & Brewer, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

Stelmasiak

Wyrwisz

Wierzbicka

2019

CyTA - Journal of Food

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The aim of the study was to analyze the using of herbal extracts on reduced-salt smoked-steamed ham and to choose the optimal method of packaging. The 36 muscles were allocated to three groups: standard (S) with a content of NaCl = 2.5% and two experimental groups. The first one with a reduced salt content to 1.5% by the using of basil extract (E1) and the second group with an addition of oregano (E2). Hams were storage for 10, 20 and 30 days after packaging in barrier bags, vacuum conditions and modified atmosphere condition. The results indicate that the addition of herbal extracts increases the polycyclic aromatic hydrocarbons content (P < 0.05) but does not cause exceeded the recommended standards. The most advantageous packaging technology for hams with reduced salt content is vacuum. These hams were characterized by the most advantageous color parameters and the lowest hardness.Efecto de los métodos de envasado sobre el jamón ahumado al vapor con sal reducida utilizando extractos de hierbas RESUMEN El objetivo del presente estudio fue analizar el uso de extractos de hierbas en el jamón ahumado al vapor con sal reducida y elegir el método óptimo para su envasado. Los 36 músculos se asignaron a tres grupos: estándar (S) con un contenido de NaCl = 2.5% y dos grupos experimentales, el primero con un contenido reducido de sal al 1.5% mediante el uso de extracto de albahaca (E1) y el segundo con una adición de orégano (E2). Los jamones se almacenaron durante 10, 20 y 30 días después del envasado en bolsas de barrera, condiciones de vacío y condiciones de atmósfera modificadas. Los resultados obtenidos indican que la adición de extractos de hierbas aumenta el contenido de hidrocarburos aromáticos policíclicos (P < 0.05), sin que se excedan los estándares recomendados. La tecnología de envasado más ventajosa para jamones con contenido reducido de sal es al vacío. Estos jamones exhiben los parámetros de color más ventajosos y la dureza más baja. ARTICLE HISTORY

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Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review

Cited by 119 publications

References 98 publications

Effect of high pressure processing on microbial load in pork

Effect of high pressure processing on microbial load in pork

High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

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