Pressurization technique: principles and impact on quality of meat and meat products

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED Food and Agricultural Immunology Pub Date : 2022-05-23 DOI:10.1080/09540105.2022.2068507

Javeed Akhtar, Mebrhit Gebremariam Abrha

引用次数: 2

Abstract

ABSTRACT High-pressure processing as a unique technique of meat preservation is being widely used to preserve the meat and meat products by which a commercially feasible product’s production is possible to meet the consumer’s demand with no chemical preservatives and other harmful substances. Pressure treatment could have effects on colour, texture, protein denaturation, and meat microbial stability at ambient or low temperatures; it can help in minimizing the thermal exposure of the meat product to prevent the quality degradation, reduce microbial contamination and improve tenderness. This paper briefly reviews the attention of the high-pressure processing influence on meat product quality, namely texture, tenderness, colour, and microbial. The principles, HPP equipment, challenges, and future trends in high-pressure processing are also discussed.

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加压技术:原理及其对肉类和肉制品质量的影响

高压加工作为一种独特的肉类保存技术，正被广泛应用于肉类和肉制品的保存，通过这种技术，可以生产出不含化学防腐剂和其他有害物质的商业上可行的产品，以满足消费者的需求。压力处理可能对颜色、质地、蛋白质变性和肉类微生物在常温或低温下的稳定性产生影响;它可以帮助最大限度地减少肉类产品的热暴露，防止质量退化，减少微生物污染和改善嫩度。本文简要综述了高压加工对肉制品质量的影响，即肉质、嫩度、颜色和微生物。讨论了高压加工的原理、高压加工设备、高压加工面临的挑战和未来的发展趋势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.