Reduction of spoilage microorganisms in fresh beef using hydrodynamic pressure processing

Area of Science:

• Food Science
• Microbiology
• Food Engineering

Background:

• Spoilage microorganisms in fresh meat reduce shelf life and pose safety concerns.
• Traditional preservation methods have limitations in effectively reducing microbial load without compromising meat quality.

Purpose of the Study:

• To evaluate Hydrodynamic Pressure Processing (HDP) as a method for reducing spoilage microorganisms in fresh beef.
• To assess the impact of HDP on microbial populations and pH in ground beef and beef roasts.

Main Methods:

• Fresh ground beef and beef roasts were subjected to Hydrodynamic Pressure Processing (HDP) using a steel shock wave container.
• pH and aerobic plate counts were measured on control and HDP-treated samples at various time points.
• Samples were stored at 5°C post-treatment for up to 14 days.

Main Results:

• HDP significantly reduced bacterial counts in both ground beef (2 log reduction) and beef roasts (1.5 log reduction) immediately after treatment.
• In study 3, HDP-treated ground beef showed a significant decrease in pH (5.6) compared to control (8.2) after 14 days of storage.
• A 4.5-log difference in microbial count was observed between control and HDP-treated samples after 14 days, indicating sustained microbial reduction.

Conclusions:

• Hydrodynamic Pressure Processing is a viable technology for reducing spoilage microorganisms in fresh beef.
• HDP treatment can lead to a significant reduction in microbial load, potentially extending the shelf life of meat products.
• The study demonstrates the efficacy of HDP across different fresh meat types, including ground beef and roasts.