Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Meat Science ◽  
2012 ◽  
Vol 90 (2) ◽  
pp. 323-329 ◽  
Author(s):  
Maria Clariana ◽  
Luis Guerrero ◽  
Carmen Sárraga ◽  
José A. Garcia-Regueiro
Keyword(s):  
High Pressure ◽  
Oxidative Stability ◽  
Storage Time ◽  
Refrigerated Storage ◽  
Pressure Application ◽  
Dry Cured Ham

scholarly journals Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 179
Author(s):  
Begoña Panea ◽  
Pere Albertí ◽  
Guillermo Ripoll
Keyword(s):  
High Pressure ◽  
Shear Stress ◽  
Ag Nanoparticles ◽  
Storage Time ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Pressure Application ◽  
Beef Color ◽  
And Storage ◽  
Storage Type

This study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure and marination were so high that the effect of packaging was almost undetectable. Independent of storage type, pressurized treatments presented higher values for both L* and hab than unpressurized treatments, and independent of pressure application, the increase in L* and hab with storage time was higher for marinated treatments than for unmarinated treatments. In unpressurized samples, marination provoked an increase in L*, a* and hab and a decrease in C a b ∗ , whereas in pressurized samples, marination had no effect on color. Pressurized samples always showed higher values for shear stress (on average 71% higher) than unpressurized samples.

scholarly journals Ultra-High Pressure Chilled Meat Processing: A Promising Storage Method

2020 ◽  
Vol 176 ◽  
pp. 03022
Author(s):  
Sergei Tikhonov ◽  
Natalya Tikhonova ◽  
Vladimir Lazarev ◽  
Elena Samokhvalova ◽  
Leonid Minukhin ◽  
...  
Keyword(s):  
High Pressure ◽  
Storage Time ◽  
Working Fluid ◽  
Customs Union ◽  
Refrigerated Storage ◽  
Meat Processing ◽  
Ultra High Pressure ◽  
Organoleptic Characteristics ◽  
Positive Effect ◽  
Special Working

The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color, smell, texture), microbiological safety, so KMAFAnM, yeast and other studied parameters do not exceed the requirements of the technical regulation of the Customs Union “On Food Safety” (TR TS 021/2011), prevents the breakdown of protein and does not result into oxidative damage. At that time, samples of chilled meat not processed by pressure, after 60 days of refrigerated storage, corresponded to stale meat according to organoleptic, physiochemical and microbiological indicators. Therefore, the processing of meat, packed in vacuum packaging, helps to increase its storage time. We have calculated the design of equipment for processing meat with high pressure, by comprehensive compression of the working fluid in a special working chamber.

scholarly journals Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 295
Author(s):  
Arianna Cubeddu ◽  
Patrizia Fava ◽  
Andrea Pulvirenti ◽  
Hossein Haghighi ◽  
Fabio Licciardello
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Processing ◽  
Color Variation ◽  
Mechanical Resistance ◽  
Refrigerated Storage ◽  
Pet Bottles ◽  
Suitability Assessment ◽  
Fungal Load ◽  
Microbial Stability

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C

2021 ◽  
Author(s):  
Sumeyye Inanoglu ◽  
Gustavo V. Barbosa-Cánovas ◽  
Zhongwei Tang ◽  
Frank Liu ◽  
Shyam S. Sablani ◽  
...  
Keyword(s):  
High Pressure ◽  
Refrigerated Storage ◽  
Green Beans ◽  
Microwave Assisted
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