Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats

Journal of Food Protection
Melinda M HaymanCynthia M Stewart

Abstract

Ready-to-eat (RTE) meats (low-fat pastrami, Strassburg beef, export sausage, and Cajun beef) were pressure treated at 600 MPa, 20 degrees C, for 180 s to evaluate the feasibility of using high-pressure processing (HPP) for the safe shelf-life extension of these products. After processing, samples were stored at 4 degrees C for 98 days during which time microbiological enumeration and enrichments were performed. Additionally, sensory analyses were undertaken to determine consumer acceptability and purchase intent over the duration of storage. Counts of aerobic and anaerobic mesophiles, lactic acid bacteria, Listeria spp., staphylococci, Brochothrix thermosphacta, coliforms, and yeasts and molds revealed that there were undetectable or low levels for all types of microorganisms throughout storage. Comparison of consumer hedonic ratings for unprocessed and processed meats revealed no difference in consumer acceptability, and no deterioration in the sensory quality was evident for any of the products tested during the study. Additionally, inoculated pack studies were conducted to determine if HPP could be used as a postlethality treatment to reduce or eliminate Listeria monocytogenes and thus assess the potential use of HPP in a ha...Continue Reading

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Citations

Dec 3, 2008·Journal of Food Protection·Alexander O Gill, Hosahalli S Ramaswamy
Aug 2, 2017·Foodborne Pathogens and Disease·Alberto De BerardinisAlberto Vergara
Sep 27, 2018·Lipids in Health and Disease·Muhammad Sajid ArshadZaid Amjad
Aug 17, 2018·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·J A Ragazzo-SánchezM Calderón-Santoyo
Apr 6, 2006·Animal Health Research Reviews·Charles J Czuprynski
Mar 17, 2007·Critical Reviews in Food Science and Nutrition·N K RastogiD Knorr
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Tomas BolumarDagmar A Brüggemann
Apr 12, 2008·International Journal of Food Microbiology·Melinda M HaymanStephen J Knabel

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