Share

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

Author(s) : HAYMAN M. M., BAXTER I., O'RIORDAN P. J., et al.

Type of article: Article

Summary

Ready-to-eat (RTE) meats (low-fat pastrami, Strasburg beef, export sausage, and Cajun beef) were pressure treated at 600 MPa, 20 °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 °C for 98 days during which time microbiological enumeration and enrichments were performed. Sensory analyses were undertaken to determine consumer acceptability and purchase intent. Counts of aerobic and anaerobic mesophiles, lactic acid bacteria, Listeria spp., staphylococci, Brochothrix thermosphacta, coliforms, and yeasts and moulds revealed that there were undetectable or low levels for all types of microorganisms throughout storage. Comparison of consumer ratings for unprocessed and processed meats revealed no difference in consumer acceptability, and no deterioration in the sensory quality. 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 hazard analysis critical control point plan for production of RTE meats. Inoculated samples were pressure treated and stored at 4 °C, and survival of L. monocytogenes was monitored for 91 days. L. monocytogenes was not detected until day 91, but selective enrichments showed sporadic recovery in three of the four products examined. The results show that HPP can extend the refrigerated shelf life of RTE meats and reduce L. monocytogenes numbers in an inoculated product.

Details

  • Original title: Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats.
  • Record ID : 2005-0861
  • Languages: English
  • Source: Journal of Food Protection - vol. 67 - n. 8
  • Publication date: 2004/08

Links


See other articles in this issue (2)
See the source

Indexing