Abstract
Conditions of post-pasteurization of whole-muscle gourmet meat products have been developed. They make it possible to extend shelf life of the product without change of its organoleptic characteristics.Effect of short-term thermal treatment of the ready-to-eat gourmet meat product on microbiological, physicochemical, and organoleptic parameters was investigated.Based on modeling the processing temperature and time, rational post-pasteurization conditions have been developed that maximize the product shelf life while maintaining its high quality.Dependences of influence of post-pasteurization on microbiological characteristics were obtained and it was proved that the developed conditions effectively suppress the surface microbiota.Studies on determining rational conditions of post-pasteurization were performed in a temperature range of 75‒90 °C at a duration of 1‒4 minutes.Post-pasteurization at 90 °C for 1‒2 min. and at 75‒85 °C for 3 min. reduces the degree of bacterial contamination, however, the product shelf life does not increase. Treatment at 90 °C for 4 min. significantly reduces the amount of microorganisms, extends shelf life but a change of the product appearance was observed.It was found that the temperature of 90 °C and duration of 3 min. are the rational conditions of post-pasteurization. Study of bacteriological effects achieved by the use of post-pasteurization under these conditions was presented.Influence of post-pasteurization conditions on the key qualitative characteristics of the ready-to-eat product has been investigated. It was established that the above method of thermal treatment does not cause syneresis of free moisture which is important for vacuum packaging of meat products.Considering the fact that pH influences microbiota growth, hydrogen ion concentration studies were performed immediately after post-pasteurization and during storage.It was proved that the use of the developed post-pasteurization conditions makes it possible to extend shelf life of whole-muscle gourmet meat products in vacuum packaging by 10 days
Highlights
Stable production of high-quality meat and meat products is one of the most important requirements of the meat industry
When a meat product gets ready-to-eat after thermal treatment, it has an insignificant number of microorganisms [7, 8]
As regards mortality of the microbiota, thermal treatment used in the production of meat products is effective but it cannot prevent recontamination during its cutting and packaging [9, 10]
Summary
Stable production of high-quality meat and meat products is one of the most important requirements of the meat industry. Lactic acid bacteria form the major group of bacteria that cause spoilage of meat products including whole-muscle meat products after their thermal treatment Their number grows because of combination of microaerophilic conditions in the product created by sodium chloride and sodium nitrite and a decrease in water activity. Whole-muscle gourmet meat products are made from the parts of slaughtered animal carcass subjected to salting and thermal treatment to the ready-to-eat condition [20] These products are characterized by excellent taste, high nutritional value and are in high demand among consumers [12]. One way to solve the problem of re-contamination of gourmet meat products may consist in developing such conditions of thermal treatment of the ready-to-eat products which will ensure extension of their shelf life and high quality. The study of establishment of temperature and time factors of post-pasteurization to extend shelf life and improve quality of gourmet meat products is relevant
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