Abstract
The authors consider the technology of processing meat and meat products using high hydrostatic pressure (HHP). Based on the results of research carried out in different countries in different years and the results of our own research, the effectiveness of the use of high pressure and its role in the control and stabilization of the microflora of finished meat products and increasing their shelf life is shown. Research data indicating the possibility of using high pressure in the processing of minced meat and beef trimmings are presented. Differences in the technical parameters of the HHP technology have been established, the results show the possibility of applying a pressure value of 250 MPa, in contrast to 300-600 MPa used in research by foreign scientists. The results obtained on the protein component of cooked sausage products exposed to high pressure are of applied research interest and expand the research database. The authors consider the continuation of research in determining the optimal parameters of this technology, identifying the impact on the consumer properties of meat products, and developing organizational and methodological measures to increase the commercialization of high hydrostatic pressure processing to be promising areas.
Highlights
Globalization market processes and the growing demand for food products contribute to the dynamic development of food industries based on innovative technologies
High pressure processing is known as non-thermal intervention, with the main purpose of extending the shelf life and increasing the safety of meat
The scientific work [5] provides data on the content of biogenic amines, nitrate substances, migration of compounds from packaging, allergens in meat products that were processed under high pressure
Summary
Globalization market processes and the growing demand for food products contribute to the dynamic development of food industries based on innovative technologies. The interest to the effect of high hydrostatic pressure on food products (milk, vegetables and fruits), discovered for the first time at the end of the 19th century by Bert Hite, resumed a few decades later as an alternative to preservation by the traditional method, which was based on heat treatment. Elamin et al, [2], high-pressure processing has demonstrated great capabilities, spreading almost exponentially around the world, especially in the vegetable (35%) and meat (29%) industries, in the production of beverages, including juices, seafood processing, and other food products, including condiments, sauces, soups, and dressings. Several processed cured meat products, such as ham and salami, are currently available on the market in Europe, the United States, Japan, and Canada [3]
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