Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon”

Abstract

Abstract Microbiological, physicochemical and sensory quality of “Cecina de Leon” vacuum packed was evaluated after high pressure treatment (500 MPa, 5 min) and further chilling storage at 6 °C for up to 210 days. The objective was to determine if high pressure processing is a valid preservation method to reduce the growth of spoliage microorganisms without modification of its quality properties along of the chilling storage time for this Spanish beef dried meat product. Since, this product is usually presented to the consumer in vacuum packed slices and cuts, these two retail sale systems were studied. High pressure processing at 500 MPa for 5 min avoided the growth of enterobacteria, enterococci and pseudomonads and delayed the growth of lactic acid bacteria, Micrococcaceae and yeasts and moulds. Besides, no change was found after pressure treatment and during refrigerated storage, in physicochemical and sensory parameters. It could be concluded, on the basis of the results, that the high pressure treatment was an efficient method for preserving the safety of “Cecina de Leon” without decreasing their sensory properties. Industrial relevance High pressure processing is finding increasing use in the food industry because of its relative advantages versus other food processing methods in eliciting minimal changes in the flavour and nutritional qualities of the final product and in extending the shelf life. The study aimed the evaluation of microbiological, physicochemical and sensory characteristics at vacuum packed slices and cuts of “Cecina de Leon” during subsequent extended chilled storage. High pressure processing was a valid preservation method to reduce the growth of spoilage microorganisms without any changes on “Cecina de Leon” quality properties along wide chilled storage.