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Updated: May 27, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Published on: April 26, 2013

New mild technologies in meat processing: high pressure as a model technology.

M Hugas1, M Garriga, J M Monfort

  • 1Institute for Food and Agricultural Research and Technology, Meat Technology Center, Granja Camps i Armet s/n, 17121 Monells, Spain.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

High hydrostatic pressure (HHP) processing offers a safe, non-thermal method to enhance meat quality and shelf life. This technology effectively controls pathogens like Salmonella and Listeria, ensuring product safety and consumer satisfaction.

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Area of Science:

  • Food Science
  • Microbiology
  • Food Engineering

Background:

  • Market globalization drives demand for high-quality, convenient, and safe meat products.
  • Consumers prefer minimally processed foods with natural flavor, taste, and fresh appearance.
  • Traditional preservation methods face challenges in meeting modern consumer and safety demands.

Purpose of the Study:

  • To evaluate the efficacy of high hydrostatic pressure (HHP) as a non-thermal preservation technology for meat products.
  • To assess the impact of HHP on microbial control, shelf-life extension, and physico-chemical properties of various meat products.
  • To determine if HHP treatment renders meat products substantially equivalent to untreated products from a safety and quality perspective.

Main Methods:

  • Application of high hydrostatic pressure (HHP) at 600 MPa for 10 minutes at 30°C to vacuum-packed meat products (cooked pork ham, dry-cured pork ham, marinated beef loin).
  • Microbiological analysis to assess the control of spoilage and pathogenic bacteria, including Salmonella spp. and Listeria monocytogenes.
  • Physico-chemical analysis to evaluate the impact of HHP on product quality and characteristics.

Main Results:

  • HHP effectively controls the growth of spoilage and pathogenic bacteria, extending the shelf life of marinated beef loin.
  • The combination of HHP with antimicrobials, such as bacteriocins, can enhance microbial inactivation through sublethal cellular injury.
  • Treated meat products (cooked pork ham, dry-cured pork ham, marinated beef loin) were found to be substantially equivalent to their untreated counterparts post-treatment.

Conclusions:

  • High hydrostatic pressure (HHP) is a powerful non-thermal processing tool for ensuring the safety and quality of meat products.
  • HHP can mitigate risks associated with pathogens like Salmonella and Listeria, meeting consumer demands for safe, minimally processed foods.
  • HHP treatment, under specified conditions, maintains the physico-chemical and microbiological integrity of various meat products, making them equivalent to untreated products.