importance of high pressure processing in meat industry

1. Dept. Of Livestock Products Technology
16 February 2017
PRESERVATION OF MEAT USING HIGH
PRESSURE PROCESSING
Dr. ATHIRA PRAKASH
MVSc Scholar

2. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Outline
o Introduction
o History
o Working principle
o Effect on various physico-chemical characters of meat
o Product wise application of HPP
o Major HPP industries in the World
o Major HPP industries in India
o Conclusion
o References
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3. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Introduction
 Process of treating and handling food to stop or
slow down food spoilage, loss of quality,
edibility, or nutritional value and thus allow for
longer food storage.
 Various methods –
I. Using chemicals and microbes
II. By controlling water
III. Using heat and energy
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4. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
History
 Technology 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 - Japan
 Process 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)

5. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Working principle
 3 principles –
 Le Chatelier’s principle
 Principle of microscopic
ordering
 Isostatic principle
 2 types – direct and indirect
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6. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Direct pressure
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( Source : Yordanov and Angelova, 2010)

7. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Indirect pressure
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( Source : Yordanov and Angelova, 2010)

8. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Processing
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source : Hiperbaric

9. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Effect 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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10. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Mean shear force value of HPP
treated pork loins
16 February 2017 10(source : Smit et al, 2010)

11. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Shear force value of HPP treated beef
cuts
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Control average shear
force (lbs)
Test average shear force
(lbs)
Eye of the round 9.215 7.255
Rib eye 6.66 3.545
Strip 8.78 3.125
Tenderloin 4.715 2.635
Top round 9.03 4.465
Average 7.68 4.21

12. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Effect on water retention and texture
of meat products
 High 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)
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13. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Drip loss in HPP treated pork loins
16 February 2017 13Source : Smit et al, 2010

14. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Cooking yield in HPP treated turkey
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Source : Smit et al, 2010

15. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Effect on Microbial Inactivation
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(Source : Hiperbaric)

16. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Microbial 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)
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17. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Microbial 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)
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(Source : Hiperbaric)

18. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
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

19. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Effect of HPP on meat colour of
various species
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source : Hiperbaric

20. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
High pressure effects on aroma and
taste
 No 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).
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21. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Effect on oxidation of meat
 No role in oxidation up to 200 Mpa
 Pro-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)
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22. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
HPP effect in oxidation of chicken
breast
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Source : Wiggers et al, 2004

23. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Advantages
 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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24. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Disadvantages
 Affects the colour of meat.
 Enhances of oxidation of food product.
 Not very effective against spores and prions.
 High implementation costs.
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25. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Product wise application of HPP
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(pic source : Campus, 2010)

26. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
HPP Products
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27. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
Major HPP industries in the World
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28. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
HPP industries in India
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29. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
CONCLUSION
 A 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.
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30. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
REFERENCE
 Andres, A., Adamsen, C., Møller, 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):486–
91.
 Aymerich, T., Picouet, P.A. and Monfort, J.M .2008. Decontamination technologies
for meat products. Meat Sci. 78:114–129
 Bouton, P.E., Ford, A.L., Harris, P.V., Macfarlane, J.J. and O’Shea J.M. 1977.
Pressure-heat treatment of post rigor muscle: effect on tenderness. J. Food Sci.
42(1):132–5
 Cheftel J.C. 1995. Review: High Pressure, Microbial Inactivation and Food
Preservation. Food Sci. Technol. Int. 1: 75-90
 FDA. 2013. Food Code. U.S Public Health Services, Food and Drug Administration,
College Park, USA pp: 44
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31. Dept. Of Livestock Products TechnologyDept. Of Livestock Products Technology
 Heremans, K. 2003. Ultra high pressure treatments of foods, Kluwer Academic
Plenum Publishers, New York, 23-51
 Horgan, 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): 65–77
 Koohmaraie M. 1994. Muscle proteinases and meat ageing. Meat Sci. 36(1–2):93–
104.
 Locker, R.H. 1960. Degree of muscular contraction as a factor in tenderness of beef.
J Food Sci. 25(2):304–7
 Macfarlane, J.J. 1973. Pre-rigor pressurization of muscle: effects on pH; shear value
and taste panel. J. Food Sci. 38(2):294–298
 Marcos, B., Kerry, J.P. and Mullen, A.M. 2010. High-pressure-induced changes on
sarcoplasmic protein fraction and quality indicators. Meat Sci. 85(1):115–20
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32. Dept. Of Livestock Products Technology16 February 2017