Ultra-High Pressure Chilled Meat Processing: A Promising Storage Method

Sergei Tikhonov,Vladimir Lazarev,Leonid Minukhin,Elena Samokhvalova,Natalya Tikhonova,Gennadiy Pischikov

doi:10.1051/e3sconf/202017603022

Abstract

The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color, smell, texture), microbiological safety, so KMAFAnM, yeast and other studied parameters do not exceed the requirements of the technical regulation of the Customs Union “On Food Safety” (TR TS 021/2011), prevents the breakdown of protein and does not result into oxidative damage. At that time, samples of chilled meat not processed by pressure, after 60 days of refrigerated storage, corresponded to stale meat according to organoleptic, physiochemical and microbiological indicators. Therefore, the processing of meat, packed in vacuum packaging, helps to increase its storage time. We have calculated the design of equipment for processing meat with high pressure, by comprehensive compression of the working fluid in a special working chamber.

Highlights

One of the promising technologies for storing perishable food products is its processing with ultra-high pressure up to 1000 MPa, which is due to the ability to inactivate microorganisms by pressure, to preserve the initial properties of the product: color, smell, taste, structure and nutritional value [1,2,3]
To determine the meat preservation, organoleptic indicators, protein content according to Keldahl, fat were determined by the Soxhlet method, microbiological indicators were determined according to GOST R 54354-2011 Requirements, the acid number of fat was determined according to GOST R 55480-2013, and the peroxide value was determined according to GOST R 51487-99
As a result of the studies, it was found that the meat samples of the control group after 60 days of storage did not meet the requirements of the Technical Regulation of the Customs Union TR CU 034/2013 "On the safety of meat and meat products" by microbiological indicators

Summary

Introduction

One of the promising technologies for storing perishable food products is its processing with ultra-high pressure up to 1000 MPa, which is due to the ability to inactivate microorganisms by pressure, to preserve the initial properties of the product: color, smell, taste, structure and nutritional value [1,2,3]. Thanks to pressure treatment it is used in the processes of rapid freezing and thawing of products. In this case, the ice crystals formed are very small and do not damage the cellular structures of the biomass. At the same time, the process of food pressure processing has not been studied enough, the equipment used is expensive, and there is a difficulty in all production processes automation when integrating ultra-high pressure equipment into an automatic technological process [12,13,14]

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Conclusion