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Processing of Meat Products Utilizing High Pressure

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Book cover High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

High pressure processing is an alternative to thermal treatment for the production of safe meat and meat products which retains quality and freshness. Due to its effectiveness and acceptability by consumers, a considerable number of meat companies worldwide apply this technology to extend the shelf life of a wide variety of meat products without using chemical additives. Research studies have shown that the inhibitory effect of HPP on microorganisms depends on both the cycle parameters (especially pressure intensity and holding time) and the physicochemical characteristics of the meat product. While low water activity decreases the inhibitory effect of HPP, acidity and the combination of HPP with other factors such as natural preservatives enhance it. In addition to the inactivation of microorganisms, HPP can also affect the appearance, flavor, and texture of meat products. The extent and importance of these changes ultimately determine the commercial suitability of HPP for use on food products.

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Acknowledgments

The authors gratefully acknowledge the European Community financial participation under the Sixth Framework Programme for Research, Technological Development, and Demonstration Activities, for the Integrated Project Q-PORKCHAINS FOOD-CT-2007-036245, the Spanish Ministry of Science and Innovation project CSD2007-00016 and INIA RTA2012-00030. The content of the paper reflects only the view of the authors; the Community is not liable for any use that may be made of the information contained in this text.

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  1. Food Safety Programme, IRTA, Finca Camps i Armet, 17121, Monells, Girona, Spain

    Anna Jofré

  2. Food Technology Programme, IRTA, Finca Camps i Armet, 17121, Monells, Girona, Spain

    Xavier Serra

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  1. Anna Jofré
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  2. Xavier Serra
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Correspondence to Xavier Serra .

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Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Jofré, A., Serra, X. (2016). Processing of Meat Products Utilizing High Pressure. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_26

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