The Application of High Hydrostatic Pressure in Meat and Meat Products: A Review

Abstract

Heat treatment applications are widely used because they inactivate microorganisms and enzymes. However, as a result of the application of this technology, changes in the physical and chemical structures of foods, and deterioration in their sensory properties and natural components are observed. For this reason, various studies have been carried out on non-thermal technologies in food preservation. High hydrostatic pressure processing, which is widely used in various foods, leads to non-thermal preservation methods in the food industry. High hydrostatic pressure is a technology that increases the shelf life of foods and provides microbiologically safer better quality products. As a result of the studies, it is seen that it has a good potential for the meat industry. This study aimed to compile the current studies in this field by giving some information about the properties, application areas, advantages and disadvantages of non-thermal High Hydrostatic Pressure technology in meat and meat products.