Effect of High Hydrostatic Pressure Treatment on the Preservation of Beef Meat

Abstract

The effect of high hydrostatic pressure was investigated to determine the best treatment conditions to preserve beef meat. The meat was pressurized from 172 to 620 MPa for 1–5 min at 25 ± 2 °C. Intensive color degradation occurred above 345 MPa. No significant reduction in aerobic mesophilic count was observed below 310 MPa. Therefore, 310, 324, and 345 MPa were applied to the meat for 1 min. The pH, water-holding capacity, total volatile bases, CFU/g, color, texture, and tenderness of pressurized and unpressurized meats were assessed for 42 days, while meat was stored at 4 °C. Data showed that pressure treatment produced good results. The color, texture, and tenderness of treated and untreated meats were not statistically different (p > 0.05). High hydrostatic pressure preserved meat over a longer time period and is a promising technology for extending the shelf life of raw meat.