Ultra-High Pressure Chilled Meat Processing: A Promising Storage Method

The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color, smell, texture), microbiological safety, so KMAF...

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Bibliographic Details
Published in:E3S web of conferences 2020-01, Vol.176, p.3022
Main Authors: Tikhonov, Sergei, Tikhonova, Natalya, Lazarev, Vladimir, Samokhvalova, Elena, Minukhin, Leonid, Pischikov, Gennadiy
Format: Article
Language:English
Subjects:
Cold storage
Compression
Cooling
Food packaging
High pressure
Meat
Meat processing
Organoleptic properties
Physiochemistry
Pressure
Pressure effects
Safety
Shelf life
Smell
Vacuum
Vacuum packaging
Working fluids
Yeasts
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Summary:The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color, smell, texture), microbiological safety, so KMAFAnM, yeast and other studied parameters do not exceed the requirements of the technical regulation of the Customs Union “On Food Safety” (TR TS 021/2011), prevents the breakdown of protein and does not result into oxidative damage. At that time, samples of chilled meat not processed by pressure, after 60 days of refrigerated storage, corresponded to stale meat according to organoleptic, physiochemical and microbiological indicators. Therefore, the processing of meat, packed in vacuum packaging, helps to increase its storage time. We have calculated the design of equipment for processing meat with high pressure, by comprehensive compression of the working fluid in a special working chamber.
ISSN:2267-1242
2555-0403
2267-1242
DOI:10.1051/e3sconf/202017603022