Journal of Food Processing & Technology

High pressure meat processing

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Sanjay Kumar, Irashad A, Arvind, Ashish Kumar and S. Talukder

Posters: J Food Process Technol

Abstract:

In recent years, consumer demands for high quality and convenient meat products, with natural flavour and taste, and very much appreciates the fresh appearance of minimally processed meat. High pressure processing (HPP), is a novel non-thermal physical decontamination process used in the meat industry to increase the shelf-life and to improve the food safety of fresh meat and products. Application of HPP results in a modification of quality parameters such as color, texture, shelf life and water holding capacity of meat products without any quality deterioration. In this process pressure can be applied by high hydrostatic pressure in the form of shockwaves and the Pressure levels applied for the pasteurization of meats and meat products ranges from 400?600MPa with short processing times of 3?7 minutes and at room temperature. It is a powerful tool to control risks associated with Salmonella spp. and Listeria monocytogenes in raw or marinated meats. The bacterial spores could be killed effectively. HPP provokes drastic changes in fresh meat color and in cured meat products which are acceptable to most of the consumers. Application of pressure on meat leads to different degrees of desirable protein microstructure modifications that improve meat tenderness and meat quality. Even though it increases the meat quality and texture, it still costly, mainly because of the initial capital investment and this may limit its application. Due to the continuing design and building of new process equipment for the generation of shockwaves, it is expected that the use of HPP will become an industrial reality in the near future.