PowerPoint Presentation

2 November 2016

PRESERVATION OF MEAT USING HIGH PRESSURE PROCESSINGMajor AdvisorDR. SATHU TASSISTANT PROFESSORDEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGYATHIRA PRAKASH (14-MVM-06)

Outline IntroductionHistoryWorking principleEffect on various physico-chemical characters of meatProduct wise application of HPPMajor HPP industries in the WorldMajor HPP industries in IndiaConclusionReferences

2 November 20161

Introduction

Process of treating and handlingfoodto stop or slow downfoodspoilage, loss of quality, edibility, or nutritional value and thus allow for longerfoodstorage.Various methods Using chemicals and microbes By controlling waterUsing heat and energy

2 November 20162

HistoryTechnology by which a product is statically treated at or above 100 MPa by means of a liquid transmitter (Simonin et al., 2012)First studied by Hite et al. (1899)High acid jam April 1990 - JapanProcess temperature can be specified from below 0 C (to minimize any effects of adiabatic heat) to above 100 C (FDA)Exposure time ranges between millisecond pulse to about 20 min.

2 November 20164

(Pic. Source : Elamin et al., 2015)

WORKING PRINCIPLE3 principles Le Chateliers principlePrinciple of microscopic orderingIsostatic principle2 types direct and indirect2 November 20165

Direct pressure

2 November 20166(Pic. Source : Yordanov and Angelova, 2010)

Indirect pressure

2 November 20167(Pic. Source : Yordanov and Angelova, 2010)

Processing

2 November 20168pic source : Hiperbaric

Effect on raw meat tenderization and texture:

Pre rigor high pressure treatment shortening of muscle and improved tenderness after cooking. (Macfarlene, 1973)Disruption of sarcoplasmic reticulum membrane increased cytosolic Ca2+ ( Okomoto et al., 1995) Also activation of enzymatic systems calpains and cathepsins. (Kubo et al., 2002; Homma et al., 1996)Activation of cytosolic proteinase complex proteosome (Rivett, 1993)

2 November 20169

Mean shear force value of HPP treated pork loins3 November 201610

pic source : Smit et al, 2010

Shear force value of HPP treated beef cuts2 November 201611Control average shear force (lbs)Test average shear force (lbs)Eye of the round9.2157.255Rib eye6.663.545Strip 8.783.125Tenderloin4.7152.635Top round9.034.465Average 7.684.21

Effect on water retention and texture of meat productsHigh pressure treatment of cooked sausages at 500 MPa and 65 C gives less firm, more cohesive products (Mor-Mur and Yuste, 2003). High-pressure treatment of meat batters before cooking gives rise to more elastic gels (Iwasaki et al., 2006) and low cooking loss (Sikes et al., 2009)Increased water holding capacity (Carballo et al., 1997)Depends on product composition (Iwasaki et al., 2006)3 November 201612

Drip loss in HPP treated pork loins

3 November 201613

pic source : Smit et al, 2010

Cooking yield in HPP treated turkey

3 November 201614pic source : Smit et al, 2010

Effect on microbial inactivation

2 November 201615(Pic. Source : Hiperbaric)

Microbial inactivation cont..Cell membrane alterations are probably the main cause of cell death (Patterson, 2005)Ribosome dissociation has also been shown to limit cell viability at high pressure (Abe, 2007)Yeasts and moulds are more pressure-sensitive than are bacterial vegetative cells (Patterson, 2005)Relatively moderate pressure levels (200 to 300 MPa) are sufficient (Gamble et al., 1998)2 November 201616

Microbial inactivation Cont..Not effective against spore forming bacteria require pressure temperature combination.High pressure damage virus envelope (Hogan et al., 2005)Prions pressure resistant (Taylor, 1999)Also depends on stage of growth stationary phase more pressure resistant (McClements et al., 2001)2 November 201617

(pic source : Hiperbaric)

17

High-pressure effects on colour Increase in L* is observed (Beltran et al., 2004)Observed as a lightening effect (Beltran et al., 2004)Due to myoglobin denaturation and/or haeme displacement or release. (Carlez et al., 1995)

3 November 201618

pic source : Tintchev et al, 2010

Effect of HPP on meat colour of various species

3 November 201619pic source : Hiperbaric

High pressure effects on aroma and tasteNo significant changes in the raw aroma profile (Schindler et al., 2010)Reduce the content of volatile compounds from Maillard reaction (Campus et al., 2008).Increases the overall autolytic activity of raw meat and leads to a higher concentration of free amino acids (Ohmori et al., 1991).2 November 201620

Sensory score card of HPP treated chicken sausage

3 November 201621

Effect on oxidation of meatNo role in oxidation up to 200 Mpapro-oxidant effect start between 200 400 Mpa.GC-MS studies presence of hexanal, octanal and nonanal compounds.Development of pressed-over-flavour (Wiggers et al., 2004)2 November 201622

HPP effect in oxidation of chicken breast

3 November 201623pic source : Wiggers et al, 2004

Product wise application of HPP

2 November 201624(pic source : Campus, 2010)

HPP products

2 November 201625

Major HPP industries in the world

2 November 201626

HPP industries in India

2 November 201627

conclusionA promising method of preservation without compromising the sensory and nutritional characteristics of food.Addition of antioxidants improves the effectiveness of method.High pressure processing combined with high temperature and improve the microbial safety of meat and meat products.2 November 201628

ReferenceAndres, A., Adamsen, C., Mller, J., Ruiz, J. and Skibsted, L. 2006. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. Eur. Food Res. Technol. 222(5):48691.Aymerich, T., Picouet, P.A. and Monfort, J.M .2008. Decontamination technologies for meat products. Meat Sci. 78:114129Bouton, P.E., Ford, A.L., Harris, P.V., Macfarlane, J.J. and OShea J.M. 1977. Pressure-heat treatment of post rigor muscle: effect on tenderness. J. Food Sci. 42(1):1325Cheftel J.C. 1995. Review: High Pressure, Microbial Inactivation and Food Preservation. Food Sci. Technol. Int. 1: 75-90FDA. 2013. Food Code. U.S Public Health Services, Food and Drug Administration, College Park, USA pp: 44

2 November 201629

Heremans, K. 2003. Ultra high pressure treatments of foods, Kluwer Academic Plenum Publishers, New York, 23-51Horgan, D.J. and Kuypers, R. 1983. Effect of high-pressure on the regulation of phosphorylase-activity in pre-rigor rabbit muscle. Meat Sci. 8(1): 6577Koohmaraie M. 1994. Muscle proteinases and meat ageing. Meat Sci. 36(12):93104.Locker, R.H. 1960. Degree of muscular contraction as a factor in tenderness of beef. J Food Sci. 25(2):3047Macfarlane, J.J. 1973. Pre-rigor pressurization of muscle: effects on pH; shear value and taste panel. J. Food Sci. 38(2):294298Marcos, B., Kerry, J.P. and Mullen, A.M. 2010. High-pressure-induced changes on sarcoplasmic protein fraction and quality indicators. Meat Sci. 85(1):11520

2 November 201630

2 November 2016