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

2016 ◽  
Vol 54 ◽  
pp. 175-185 ◽  
Author(s):  
Desugari Hygreeva ◽  
M.C. Pandey
Keyword(s):  
High Pressure ◽  
Meat Products ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Processed Meat ◽  
Quality And Safety ◽  
Safety Aspects ◽  
Novel Approaches

scholarly journals Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Biomolecules ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 677
Author(s):  
Cristina Serra-Castelló ◽  
Ilario Ferrocino ◽  
Anna Jofré ◽  
Luca Cocolin ◽  
Sara Bover-Cid ◽  
...  
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
Molecular Mechanisms ◽  
Rna Extraction ◽  
Meat Products ◽  
High Pressure Processing ◽  
Membrane Properties ◽  
Short Exposure ◽  
Cooked Ham ◽  
Pressure Resistance

Formulations with lactate as an antimicrobial and high-pressure processing (HPP) as a lethal treatment are combined strategies used to control L. monocytogenes in cooked meat products. Previous studies have shown that when HPP is applied in products with lactate, the inactivation of L. monocytogenes is lower than that without lactate. The purpose of the present work was to identify the molecular mechanisms underlying the piezo-protection effect of lactate. Two L. monocytogenes strains (CTC1034 and EGDe) were independently inoculated in a cooked ham model medium without and with 2.8% potassium lactate. Samples were pressurized at 400 MPa for 10 min at 10 °C. Samples were subjected to RNA extraction, and a shotgun transcriptome sequencing was performed. The short exposure of L. monocytogenes cells to lactate through its inoculation in a cooked ham model with lactate 1h before HPP promoted a shift in the pathogen’s central metabolism, favoring the metabolism of propanediol and ethanolamine together with the synthesis of the B12 cofactor. Moreover, the results suggest an activated methyl cycle that would promote modifications in membrane properties resulting in an enhanced resistance of the pathogen to HPP. This study provides insights on the mechanisms developed by L. monocytogenes in response to lactate and/or HPP and sheds light on the understanding of the piezo-protective effect of lactate.

Effects of High Pressure Processing on the Quality of Vacuum Packed Fish Patties

2014 ◽  
Vol 644-650 ◽  
pp. 4671-4676
Author(s):  
Ying Chun Zhu ◽  
Li Zhen Ma ◽  
Yu Jing Tian ◽  
Hua Yang ◽  
Yao Hua Guo ◽  
...  
Keyword(s):  
High Pressure ◽  
Bacterial Growth ◽  
Reduction Potential ◽  
Meat Products ◽  
High Pressure Processing ◽  
Control Group ◽  
Oxidation Reduction ◽  
Preservation Method ◽  
Oxidation Reduction Potential

The objective of this study was to evaluate the use of high pressure processing (HPP) as a preservation method of meat products. Vacuum-packaged fish patties were subjected to HPP (300 MPa for 30 min 15°C or 500 Mpa for 10 min at 15°C). Untreated samples represented the control group. The three groups were stored at 4°C for 0–5 weeks. Color parameters, pH, thiobarbituric (TBARS), bacterial growth, and Oxidation-Reduction Potential (ORP) were determined. The results revealed that the 500-MPa treatment inhibited bacterial growth and extended the shelf-life of fish patties to four weeks with insignificant effects on the physicochemical attributes.

High-pressure processing (HPP) of meat products: Impact on quality and applications

2020 ◽  
pp. 221-244
Author(s):  
Tomas Bolumar ◽  
Vibeke Orlien ◽  
Kathrine H. Bak ◽  
Kemal Aganovic ◽  
Anita Sikes ◽  
...  
Keyword(s):  
High Pressure ◽  
Meat Products ◽  
High Pressure Processing

scholarly journals Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

2021 ◽  
Vol 75 (6) ◽  
pp. 463-468
Author(s):  
Sanita Sazonova ◽  
Lolita Tomsone ◽  
Ruta Galoburda ◽  
Ilze Grāmatiņa ◽  
Thierry Talou
Keyword(s):  
High Pressure ◽  
Water Activity ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
High Pressure Processing ◽  
Plate Count ◽  
Meat Sample ◽  
Pressure Treatment ◽  
Pork Meat ◽  
High Pressure Treatment

Abstract High-pressure processing (HPP) is well suited to combine consumer demand for meat products with minimal heat treatment without compromising product safety. In turn, herbs have antioxidant and antimicrobial properties. The aim of this study was to evaluate the application of hurdle technology combining microencapsulated horseradish root and leaf juice with HPP (300 MPa; 15 min) for extending of the raw pork meat shelf life. Water activity (aw), pH, colour, hardness, and micro-biological parameters of meat were evaluated during 21-day storage. Total plate count (TPC) in HPP treated samples was significantly smaller (p < 0.05) compared to untreated samples during storage until the day 14. On day 21, the TPC in processed samples was still slightly lower, however, at this point significance was not established between samples. Water activity dynamics in the HPP-treated microencapsulated pork meat samples differed significantly from other samples. Hardness decreased during storage, but no significant differences were found between samples. The L* values and pH of the meat were not significantly influenced by the added microencapsulated juice, but by high pressure treatment. Treatment with microencapsulated horseradish juice had a positive effect on the TPC and aw of the meat sample.

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