Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to...

Area of Science:

• Food Science and Technology
• Microbiology
• Biophysics

Background:

• Refrigeration at atmospheric pressure (RF/AP) is standard for food preservation.
• Hyperbaric storage (HS) at variable room temperature (RT) is a proposed alternative.
• Limited data exists on HS effects on meat products.

Purpose of the Study:

• Evaluate the efficacy of RT/HS at 100 MPa for minced meat preservation up to 24 hours.
• Compare RT/HS with conventional refrigeration (RF/AP) and room temperature storage (RT/AP).
• Assess microbiological and physicochemical changes during storage and post-hyperbaric storage.

Main Methods:

• Minced meat samples were subjected to RT/HS (100 MPa, ≈20°C) for 24 hours.
• Control groups included RF/AP and RT/AP storage.
• Microbiological counts (aerobic mesophiles, Enterobacteriaceae, yeasts, molds), pH, lipid oxidation, and color were analyzed.
• Post-hyperbaric storage (post-HS) was evaluated for 4 days at RF/AP.

Main Results:

• RT/HS significantly decreased total aerobic mesophile counts compared to initial samples.
• RF/AP and RT/AP showed significant increases in microbial loads (>6 Log CFU/g).
• RT/HS maintained lower counts for Enterobacteriaceae, yeasts, and molds compared to controls.
• RT/HS caused minimal changes in pH, lipid oxidation, and color, except for a pH increase after 24 hours.
• Results were consistent across three independent batches, with minor variations due to sample heterogeneity.

Conclusions:

• RT/HS is a viable short-term preservation method for minced meat.
• It offers a potential quasi-energetic, cost-effective alternative to traditional refrigeration.
• Further research may explore longer-term applications and optimization of RT/HS parameters.