Journal ArticleDOI
Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life
TLDR
High-pressure treatment at 600 MPa for 6 min was an efficient method for avoiding the growth of yeasts and Enterobacteriaceae with a potential to produce off-flavours and for delaying the growing of lactic acid bacteria as spoilage microorganisms.Abstract:
The behaviour of spoilage and pathogenic microorganisms was evaluated after high-pressure treatment (600 MPa 6 min, 31 8C) and during chilled storage at 4 8C for up to 120 days of commercial meat products. The objective was to determine if this pressure treatment is a valid process to reduce the safety risks associated with Salmonella and Listeria monocytogenes, and if it effectively avoids or delays the growth of spoilage microorganisms during the chilled storage time evaluated. The meat products covered by this study were cooked meat products (sliced cooked ham, pH 6.25, aw 0.978), dry cured meat products (sliced dry cured ham, pH 5.81, aw 0.890), and raw marinated meats (sliced marinated beef loin, pH 5.88, aw 0.985). HPP at 600 MPa for 6 min was an efficient method for avoiding the growth of yeasts and Enterobacteriaceae with a potential to produce off-flavours and for delaying the growth of lactic acid bacteria as spoilage microorganisms. HPP reduced the safety risks associated with Salmonella and L. monocytogenes in sliced marinated beef loin. D 2004 Elsevier Ltd. All rights reserved.read more
Citations
More filters
Journal ArticleDOI
Opportunities and Challenges in High Pressure Processing of Foods
TL;DR: The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
Journal ArticleDOI
Preservation technologies for fresh meat - a review.
Guanghong Zhou,X.L. Xu,Yuan Liu +2 more
TL;DR: Current methods and developing technologies for preserving fresh meat, including a combination of several preservation technologies under the so-called hurdle concept, are described.
Journal ArticleDOI
Decontamination technologies for meat products.
TL;DR: Quick thermal technologies such as microwave and radiofrequency tunnels or steam pasteurization bring new possibilities to the pasteurizing of meat products especially in ready to eat meals and their application after final packaging will prevent further cross-contamination during post-processing handling.
Journal ArticleDOI
Microbiological food safety assessment of high hydrostatic pressure processing: A review
TL;DR: The effect of HHP on foodborne pathogenic microorganisms, their structures and adaptive mechanisms, the intrinsic and extrinsic factors that affect its application with a focus on microbiological safety, and research needs are described.
Journal ArticleDOI
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
TL;DR: Reviewing the literature on the effect of HP treatment on lipid and protein oxidation in comparison with that of classical meat processing to identify a possible link between protein and lipid oxidation and the underlying mechanisms found microorganisms were efficiently inactivated after treatment at pressures above 400 MPa.
References
More filters
Journal ArticleDOI
Review : High-pressure, microbial inactivation and food preservation:
TL;DR: Taking into account the baroprotective effects of some food constituents and the strong resistance of some microbial strains, recent research aims at combined processes in which high pressure is associated with moderate temperature, CO2, other bacteriostatic agents, or to nonthermal physical processes such as ultrasounds, alternative currents, high-voltage electric pulses, and so forth.
Journal ArticleDOI
Recent advances in the microbiology of high pressure processing
TL;DR: Ultrahigh Pressure offers interesting possibilities for food processing ranging from extraction of plant compounds, restructuring foods and rapid formation of small ice crystals as pressure leaves small molecules such as many flavour compounds and vitamins intact.
Journal ArticleDOI
Effects of high pressure on meat: A review.
J.Claude Cheftel,J. Culioli +1 more
TL;DR: The basic principles underlying the effects of high pressure on food constituents and quality attributes are presented and recent data concerning the following specific effects on muscle and meat products are reported and discussed.
Journal Article
Biological effects of high hydrostatic pressure on food microorganisms
Journal ArticleDOI
High Pressure Processing
TL;DR: This section covers high pressure processing as an alternative technology for preservation of foods, which includes critical process factors, their effect on Inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates.