High Hydrostatic Pressure Processing Research Articles

Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir

The effect of high hydrostatic pressure (HHP; 200 and 400 MPa) treatment of whole and skimmed pasteurized cow milk before fermentation on quality parameters of kefir was studied. HHP treatment of milk resulted in kefir batches with significantly lower (p ≤ .01) values of aw than the control kefir batches produced from untreated pasteurized milk. HHP treatment also led to 1.28-fold lower values for elastic and viscous properties of kefir batches produced from whole milk in comparison to the control batch. Pressures of 400 MPa caused a decrease in lightness and color intensity for whole milk kefir but had the opposite effect for the skimmed kefir. Additionally, structural changes in kefir were evidenced through the study of the microstructure of kefir batches. Obtained results showed that HHP is an effective processing technology that could allow developing kefir with novel sensory and quality attributes and increased shelf life. Practical applications There is an increasing interest in the development of safe dairy products with high nutritional quality as well as with unique sensory characteristics. This paper offers relevant information about kefir processing as it provides insights into the particular effects that high hydrostatic pressure treatment of the whole and skimmed milk prior to fermentation has on the physicochemical properties of kefir.

High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products

The effects of high hydrostatic pressure (HHP) processing (600 MPa, 8 min, 16 °C) and storage temperature (4 °C and 18 °C) on experimentally inoculated Listeria monocytogenes (L. monocytogenes), mesophilic aerobic plate counts (APC) and yeast and mould (YM) populations in Iberian dry-cured “salchichón” (DCS) and dry-cured loin (DCL) during 120 days of storage were studied. Tocopherol contents, fatty acid profile, instrumental colour and lipid and protein oxidation were evaluated. HHP treatment reduced L. monocytogenes population by >3 log10 in both DCS and DCL. HHP and storage temperature affected APC differently in both products, whereas YM were significantly decreased by HHP, mostly at 18 °C. Lipid and protein oxidation were promoted, mainly in DCS, and the colour was affected in a minor extent. Despite these effects on oxidation, these results suggest that HHP treatment at 600 MPa for 8 min in both products allowed to control L. monocytogenes below the microbiological limit established by the food safety regulations.

Nature of the inactivation by high hydrostatic pressure of natural contaminating microorganisms and inoculated Salmonella Typhimurium and E. coli O157:H7 on insect protein-based gel particles

This work studies and models microbial inactivation by high hydrostatic pressure applied to insect protein (Acheta domesticus) enriched gels. The target microbial groups and pathogens studied were total aerobic mesophilic (TAM) bacteria, molds and yeasts (M&Y), Salmonella Typhimurium and Escherichia coli O157:H7. Results indicated that high hydrostatic pressure reduced the microbial load of both, the natural contaminating microorganisms (TAM and M&Y) and the intentionally inoculated pathogenic microorganisms. However, inactivation of the initial microbial load was lower than 5-log reductions. Kinetic inactivation parameters were deduced by using the Weibull distribution function which presented high goodness of fit. Kinetic parameters of the model showed that the most resistant microbial group was total aerobic mesophilic bacteria, followed by E. coli O157:H7, mold and yeast and Salmonella with kinetic parameters of 2.21, 1.58, 1.27, and 0.17 (min × mL/CFU) at 350 MPa, respectively. Regarding the pathogenic microorganisms inoculated in insect protein gels, E. coli O157:H7 may be a good candidate Gram negative target microorganism for high hydrostatic pressure process development, because it usually contaminates these products and was the one with the highest baro-resistance. These reasons support that high-pressure treatments for this type of food should be designed considering this microorganism as a target.

Modeling the combined effect of high hydrostatic pressure and mild heat on the sub‐lethal injury of Listeria monocytogenes by Box–Behnken design

AbstractIn this study, a predictive model based on the Box–Behnken design of response surface methodology was applied to investigate the effects of high hydrostatic pressure (300, 400 and 500 MPa), temperature (20, 30 and 40°C) and treatment time (5, 10 and 15 min) on the sub‐lethal injury of Listeria monocytogenes (L. monocytogenes). The percentage of sub‐lethal injury was calculated by the difference in L. monocytogenes counts observed on nonselective and selective media. The established predictive model presented a goodness of fit to the experimental data (p < .001) with high correlation coefficient value (R2 = .9999) and adjusted correlation coefficient value (Adj‐R2 = .9995), along with an insignificant lack‐of‐fit term (p = .4299). The synergistic effects of pressure, temperature and treatment time on the sub‐lethal injury of L. monocytogenes were found within the tested experimental ranges. Results indicated that the established model has the potential for predicting the effects of high hydrostatic pressure processing on the sub‐lethal injury of L. monocytogenes.Practical ApplicationsHigh hydrostatic pressure (HHP) processing has been an attractive way to replace conventional heat treatments to inactivate microorganisms for the preservation of foods. However, HHP processing can cause microorganisms to enter sub‐lethal injury state which pose a threat to food safety. There is a great need of quantification of injured population of L. monocytogenes in a wide range of pressure and temperature conditions. In this study, the changes of sub‐lethal injury of L. monocytogenes are described, which can be used to assess the HHP treatment efficacy and the synergistic action in food sterilization processes. The modeling for the sub‐lethal injury of L. monocytogenes cells induced by HHP processing combined mild heat was established. The effects of HHP processing on the sub‐lethal injury of L. monocytogenes could be understood further by this modeling which was helpful to facilitate industrial adoption of this technology. Based on these data, there was a reference for us to select appropriate processing parameters to avoid appearance of sub‐lethal injury of L. monocytogenes cells as far as possible during HHP in food industry.

Quantitation of DNA reactive pyrrolic metabolites of senecionine – A carcinogenic pyrrolizidine alkaloid by LC/MS/MS analysis

High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future. © 2019

Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

High hydrostatic pressure (HHP; 200 MPa for 15 min), liquid smoke (0.50%, v/v) and freezing (−80 °C, overnight) was used to eliminate Listeria monocytogenes in BHI broth, raw and smoked trout. The bactericidal effect of liquid smoke solutions (L9 and G6), HHP and their combinations was evaluated against L.monocytogenes LO28, EGD-e and 10403S and further continued with the most resistant strain (10403S) to the combined treatment. For first time, a synergistic effect of liquid smoke and HHP was observed and was further enhanced by freezing prior to HHP. The effect of HHP and liquid smoke, prior to freezing was highest in BHI compared to raw and smoked trout. A major synergistic effect of HHP, liquid smoke and freezing was observed, reaching a 5.48 or 1.93 log CFU/g reduction when smoked or raw trout was used respectively. Furthermore, high injury levels occurred, among treatments reaching up to 55.98%. Industrial relevanceThis paper illustrates for first time, the possibility of using a very low pressure in combination with liquid smoke and freezing to eliminate L.monocytogenes. It was demonstrated that treatment of trout samples with liquid smoke followed by freezing prior to pressurization at 200 MPa for 15 min reduced the number of L.monocytogenes by more than 5-log CFU/g. Such a remarkable bacterial inactivation at a very low pressure (compared to common industrial practices) is a significant achievement that could allow production of safer and novel products by HHP at an affordable price, as the cost of equipment manufacture as well as the maintenance and running costs could be reduced substantially at lower operation pressures.

High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

Apple by-product is an extensive and inexpensive residue rich in dietary fibre, mainly insoluble fraction. Regarding soluble fibre, pectins are the predominant component responsible for specific physicochemical characteristics which are intimately related to its functional properties. To valorise apple by-product enhancing the solubility of pectins, high hydrostatic pressure (HHP) processing at 200–600 MPa during 15 and 30 min under controlled temperature was performed. Release of soluble carbohydrates was monitored using ion-exchange HPLC method with refractive index detection and dietary fibre composition was studied. A value of 200 MPa during 15 min was enough to enhance the solubilisation of cell wall components, mainly pectins, increasing significantly (p < 0.05) about threefold high/medium molecular weight soluble carbohydrates and maintaining total phenolic content. HHP preserved brightness, yellowish hue and slightly decreased pH. Furthermore, this valorisation procedure upgraded emulsion activity and stability improving the technological aptitude and enhanced swelling, oil-holding and cation-exchange capacities suggesting a potential lipid-lowering effect.

Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice

This work aims to develop a high-pressure pasteurization process for pomegranate juice by supercritical CO2 (SC-CO2). The process was optimized in a mutibatch-system through Design of Experiment (DoE) and Response Surface Methodology. The optimized SC- CO2 process (12.7 MPa, 45 °C, 40 min) was compared with conventional thermal pasteurization (90 °C, 1 min) and High Hydrostatic Pressure process (600 MPa, 3 min) for the microbiological inactivation and the change in quality parameters of total phenols content (TPC), antioxidant activity (AAt) and colour, up to 28 days of storage at 4 °C. SC-CO2 treated juice was microbiological stable during the entire shelf life as well as colour and TPC. The antioxidant activity showed a significant (p < 0.05) decrease during the storage period, however this evidence was observed also for the thermal and high hydrostatic processed samples. Overall, SC-CO2 process is a promising technology for the development of innovative pasteurization technologies for high nutritional juice.

High-pressure homogenization and high hydrostatic pressure processing of human milk: Preservation of immunological components for human milk banks

Human milk (HM) constitutes the first immunological barrier and the main source of nutrients and bioactive components for newborns. Immune factors comprise up to 10% of the protein content in HM, where antibodies are the major components (mainly IgA, IgG, and IgM). In addition, antibacterial enzymes such as lysozyme and immunoregulatory factors such as soluble cluster of differentiation 14 (sCD14) and transforming growth factor β2 (TGF-β2) are also present and play important roles in the protection of the infant's health. Donor milk processed in HM banks by Holder pasteurization (HoP; 62.5°C, 30 min) is a safe and valuable resource for preterm newborns that are hospitalized, but is reduced in major immunological components due to thermal inactivation. We hypothesized that high hydrostatic pressure (HHP) and high-pressure homogenization (HPH) are 2 processes that can be used on HM to reduce total bacteria counts while retaining immunological components. We studied the effects of HHP (400, 450, and 500 MPa for 5 min applied at 20°C) and HPH (200, 250, and 300 MPa, milk inlet temperature of 20°C) applied to mature HM, on microbiological and immunological markers (IgA, IgG, IgM, sCD14, and TGF-β2), and compared them with those of traditional HoP in HM samples from healthy donors. The HHP processing between 400 and 500 MPa at 20°C reduced counts of coliform and total aerobic bacteria to undetectable levels (<1.0 log cfu/mL) while achieving approximately 100% of immunological component retention. In particular, comparing median percentages of retention of immunological components for 450 MPa versus HoP, we found 101.5 versus 50.5% for IgA, 89.5 versus 26.0% for IgM, 104.5 versus 75.5% for IgG, 125.0 versus 72.5% for lysozyme, 50.6 versus 0.1% for sCD14, and 88.5 versus 61.1% for TGF-β2, respectively. Regarding HPH processing, at a pressure of 250 MPa and inlet temperature of 20°C, the process showed good potential to reduce coliforms to undetectable levels and total aerobic bacteria to levels slightly above those obtained by HoP. The median percentages of retention of immunological markers for HPH versus HoP were 71.5 versus 52.0%, 71.0 versus 27.0%, 104.0 versus 66.5%, and 30.9 versus 0.2%, for IgA, IgM, IgG, and sCD14, respectively; results did not significantly differ for lysozyme and TGF-β2. The HPH at 300 MPa produced higher inactivation of immunological components, similar to values achieved with HoP.

Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties

In this study, we compare the effects of single- and double-cycle HP treatments at 600 MPa on inactivation of the natural microflora and physicochemical properties of whole and skimmed milk of high bacterial load. The results show that two-cycled HP (2 × 2.5 min) was more effective (P < 0.05) on microbial inactivation, and caused similar or slightly less changes (P > 0.05) in physicochemical properties of milk in comparison to single cycled HP (1 × 5 min). In addition to the expected milk protein structure changes, HP at 600 MPa caused only slight effects on milk fat and lactose. Minor decreases in levels of short chain fatty acids were observed with the cycled treatments, and the volatiles in general decreased after HP treatment, depending mostly on the pressure time but also on cycling in skimmed milk. The study confirmed the superior effect of two-cycle HP on microbial inactivation, and shows a slightly better preservation of the physical-chemical milk quality. Industrial relevanceMulti-cycling HP has been shown to be advantageous for microbial inactivation, but limited information is available regarding the effect on milk components in whole milk or skimmed milk. The present study compares the psychochemical properties of whole and skimmed milk processed by multi-cycling in comparison to single cycle HP treatment. Double cycled HP presented a superior effect on microbial inactivation and slightly better preservation of milk quality than one continuous HP.

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree.

An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide samples showed a relevant loss during storage of viscoelastic parameters, like elastic modulus (G') and viscous modulus (G″), which was also perceived in the sensory evaluation. On the contrary, high hydrostatic pressure and microwave treatments were able to preserve consistency, texture and taste. However, physicochemical properties, mainly colour, were greatly influenced by thermal treatments, although high hydrostatic pressure treatment preserved greenness. Total phenolic content and total antioxidant capacity were more affected by high hydrostatic pressure than by microwave treatments. In conclusion, microwave and high hydrostatic pressure processing treatments seem to be quite interesting techniques to develop legume-based products.

Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage

The effect of a high hydrostatic pressure (HHP) processing (600 MPa, 8 min, 16 °C) during 120 days of storage at 4 °C or 18 °C on the Listeria monocytogenes (L. monocytogenes) cells inoculated in slices of Iberian dry-cured “chorizo” was evaluated. Mesophilic aerobic plate count (APC) and yeast and mold (YM) counts, instrumental colour and lipid and protein oxidation were also evaluated. HHP resulted in a reduction of 3.2 log10 CFU/g in L. monocytogenes counts (P < 0.001). Storage at 18 °C resulted in a remarkable decrease, compared with the 4 °C, in the L. monocytogenes counts during the storage. HHP produced a significant reduction in YM and APC counts immediately after treatment and at d 30 of storage. HHP did not affect instrumental color and lipid and protein oxidation in the first 60 days of storage but increased at 120 days. Storage at 18 °C resulted in decreases in CIE L∗ and a∗ (d120) values, and higher lipid (d30 and d60) and protein oxidation (d30-d120). The use of a treatment of 600 MPa, 8 min can be effective to control L. monocytogenes in case of post-process contamination in Iberian dry-cured “chorizo” without compromise traits related to consumer sensory perceptions.

Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions

High hydrostatic pressure (HHP) processing of food can inactivate spoilage microorganisms, while largely preserving quality characteristics like color, flavor, texture, and vitamin content. However, the composition of the food matrix can strongly affect HHP inactivation efficiency. As systematic data on the interplay of different food matrix components are rare, we used defined oil-in-water (O/W) emulsions as a model system to investigate the impact of fat on the effect of the aqueous phase parameters sodium chloride (NaCl), sucrose, pH, and proteins on HHP inactivation of Lactobacillus (L.) plantarum strains. To identify a potential interconnection with cell surface characteristics, strains with hydrophobic and hydrophilic surface characteristics were considered. HHP inactivation varied widely among the investigated strains. In general, high NaCl and sucrose concentrations exerted a baroprotective effect, whereas low-pH environments enhanced inactivation, and the impact of proteins followed no clear trend. The presence of fat did not generally influence any of the aqueous phase parameters in its impact on HHP inactivation, but caused sporadic matrix and strain specific; however, cell surface hydrophobicity-independent alterations in inactivation efficiency. Still, fat was able to significantly change, and sometimes even invert, the effect of other food matrix parameters.

Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment

Quality of whole milk pasteurized by high hydrostatic pressure processing (HPP: 600 MPa for 5 min) or HPP combined with microfiltration (MF + HPP) were compared with two conventional heat treatments, low temperature long time (LTLT: 63 °C for 30 min) and high temperature short time (HTST: 72 °C for 15 s). Inactivation of microorganisms, changes in volatiles, protein denaturation, gastric digestion, and sensory quality were evaluated after 8 days of storage at 5 °C. Total bacterial and E.coli counts were reduced to approximately the same level for both high pressure and heat treated milks. The denaturation of β-lactoglobulin was significantly higher for high-pressurized milks, while no significant differences were found in gastric in-vitro protein digestion compared with heat treated milks. The results of volatile compounds revealed that HTST and HPP-treated milks exhibited very similar aroma profiles, while LTLT-milks were characterized by higher levels of ketones. After 8 days storage, the sensory analysis showed that LTLT milk was the one that differed most from the other three milks with highest intensities of all the sensory attributes, while no tangible differences were found between HTST and any HPP and MF + HPP milk, except for Boiled Taste that was slightly but significantly lower for MF + HPP.

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

The effect of high hydrostatic pressure (HHP) conditions at two processing stages (300 MPa/5 min after tumbling and 600 MPa/3 min applied to the final product) and sodium reduction (up to 50%) on the physicochemical properties and sensory and microbiological quality of ready-to-eat (RTE) chicken breasts were studied. The microbiological shelf life of RTE chicken breasts was also estimated. The NaCl was partially replaced with KCl (25%–50%), which increased (P < 0.05) cooking loss and hardness of conventional RTE chicken breasts. HHP processing significantly reduced cooking loss and hardness and improved the sensory attributes of sodium-reduced RTE chicken breasts compared with controls. HHP extended the microbiological shelf life of sodium-reduced RTE chicken breasts by more than 60 days. Based on their physicochemical properties and sensory quality, the unpressurised RTE chicken breasts reduced NaCl up to 25%, while pressurised RTE chicken breasts reduced up to 50%. HHP contributes to developing sodium-reduced RTE chicken breasts with enhanced product quality and microbiological safety.

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace.

High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.

A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatments

S-allyl-(L)-cysteine (SAC) is a bioactive compound within garlic. Its level is low since SAC formation is impeded by the cellular structure of garlic. This study investigates the effect of high hydrostatic pressure (HHP) pretreatment on SAC formation in garlic aged at 40 °C for 10 days. Results showed that HHP could enhance γ-glutamyltransferase (γ-GTP) activity, damage the cellular structure of garlic and increase SAC content in aged garlic by about 7–10 times, depending on the processing parameters. HHP processing at 300 MPa for 15 min provided the optimal conditions for enhancing γ-GTP activity (45%) and promoting SAC formation (from 0.51 ± 0.01 to 5.60 ± 0.22 mg/g dry weight). It was also found that HHP could induce the greening and browning of aged garlic. As such, we consider that HHP technology is a promising technique to produce aged black garlic products with higher amounts of bioactive compounds.

Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh‐cut pumpkin (Cucurbita pepo)

AbstractHigh hydrostatic pressure (HHP) processing is a burgeoning nonthermal sterilization technology has been industrialized in foreign countries. The purpose of this research was to investigate HHP (100–600 MPa/2 min)‐induced texture and cell microstructural changes of fresh‐cut pumpkins compared with untreated and heated samples. Treatment efficacy was evaluated by texture profile analysis and combinational microscopy techniques, including transmission electron microscope (TEM) and confocal imaging. The results showed that the texture of pumpkin was jointly influenced by HHP‐triggered alterations in pectin characteristics, membrane completeness, and morphology of tissue. Samples subjected to HHP treatment could better maintain original histology properties than heated ones based on color parameter, hardness, relative electrical conductance, and degree of pectin esterification, among which moderate pressure (300–400 MPa) exerted more positive effects. Our findings provide theoretical guidance for the correlative application of HHP and promote further investigation on food varieties.Practical ApplicationsHHP processing is a commercially implemented technology being used in vegetable‐based products. As an important factor highly correlated with freshness, texture alterations induced by processing are an industrial issue of great concern. This work provides new evidence on the softening mechanism comprehensively with respect to pectin, membrane, and morphology of tissue. The application of our current findings could be applied in other temperature‐sensitive food substrates and make it possible to produce products of high quality in mild temperature.

High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

ABSTRACT Nutritional authorities state that both total carbohydrates and low glycemic index (GI) diets affect glycemic control. High hydrostatic pressure (HHP) processing reduced the GI response of mango pulp when consumed by healthy adults. Present work evaluated the effects of HHP processing on concentrations of mango pulp dietary fiber sub-fractions (AOAC 2011.25 method), pectin methyl esterase (PME) activity, and established links with reduction of GI responses in healthy adults. Processing stability of mango pulp micronutrients (carotenoids, phenolics, ascorbic acid, and antioxidant activity) were also assessed. HHP-processing caused fiber inter-conversions from insoluble to soluble dietary fiber, the latter being significantly higher. Concentrations of non-digestible oligosaccharides and PME activities were also higher in treated pulps. In addition, HHP-processing preserved relevant mango phytonutrients such as carotenoids and phenolic compounds. Micronutrient retention and dietary fiber modifications suggested that HHP-processing improved mango pulp benefits for healthy subjects and potentially for patients with chronic metabolic diseases.

High Pressure Processing of Meat and Meat Products: Application Aspects and Prospects of Use

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.