Preservation of Meat Using High Pressure Processing

PowerPoint Presentation

16 February 2017

PRESERVATION OF MEAT USING HIGH PRESSURE PROCESSING

Dr. ATHIRA PRAKASHMVSc Scholar

Dept. Of Livestock Products TechnologyOutline IntroductionHistoryWorking principleEffect on various physico-chemical characters of meatProduct wise application of HPPMajor HPP industries in the WorldMajor HPP industries in IndiaConclusionReferences

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Dept. Of Livestock Products Technology

Dept. Of Livestock Products TechnologyIntroduction

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

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Dept. Of Livestock Products TechnologyHistoryTechnology 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.

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(Source : Elamin et al., 2015)


Dept. Of Livestock Products TechnologyWorking principle3 principles Le Chateliers principlePrinciple of microscopic orderingIsostatic principle2 types direct and indirect16 February 20175


Dept. Of Livestock Products TechnologyDirect pressure

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Dept. Of Livestock Products TechnologyIndirect pressure

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Dept. Of Livestock Products TechnologyProcessing

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Dept. Of Livestock Products TechnologyEffect 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)

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Dept. Of Livestock Products TechnologyMean shear force value of HPP treated pork loins16 February 201710

(source : Smit et al, 2010)


Dept. Of Livestock Products TechnologyShear force value of HPP treated beef cuts16 February 201711Control 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


Dept. Of Livestock Products TechnologyEffect 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)16 February 201712


Dept. Of Livestock Products TechnologyDrip loss in HPP treated pork loins

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Source : Smit et al, 2010


Dept. Of Livestock Products TechnologyCooking yield in HPP treated turkey

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Dept. Of Livestock Products TechnologyEffect on Microbial Inactivation

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Dept. Of Livestock Products TechnologyMicrobial 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)16 February 201716


Dept. Of Livestock Products TechnologyMicrobial 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)16 February 201717

(Source : Hiperbaric)



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

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Source : Tintchev et al, 2010


Dept. Of Livestock Products TechnologyEffect of HPP on meat colour of various species

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Dept. Of Livestock Products TechnologyHigh 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).16 February 201720


Dept. Of Livestock Products TechnologyEffect 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)16 February 201721


Dept. Of Livestock Products TechnologyHPP effect in oxidation of chicken breast

16 February 201722 Source : Wiggers et al, 2004


Dept. Of Livestock Products TechnologyAdvantages Extends product shelf life.Does not affect the nutritional quality of meat.Reduces overall spoilage and pathogenic microbial flora.Avoids the need of any preservatives.Environment friendly.

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HPP


Dept. Of Livestock Products TechnologyDisadvantagesAffects the colour of meat.Enhances of oxidation of food product.Not very effective against spores and prions.High implementation costs.16 February 201724

HPP


Dept. Of Livestock Products TechnologyProduct wise application of HPP

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Dept. Of Livestock Products TechnologyHPP Products

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Dept. Of Livestock Products TechnologyMajor HPP industries in the World

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Dept. Of Livestock Products TechnologyHPP industries in India

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Dept. Of Livestock Products TechnologyCONCLUSIONA promising method of preservation without compromising the nutritional characteristics of food.Addition of antioxidants improves the effectiveness of method.High pressure processing combined with high temperature improves the microbial safety of meat and meat products.16 February 201729


Dept. Of Livestock Products TechnologyREFERENCEAndres, 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

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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

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