Bilecik Seyh Edebali University Journal of Science
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The Role of High-Pressure Application for the Safety and Shelf Life of Meat and Meat Products

Year 2020, Volume 7, Issue 2, 1182 - 1195, 30.12.2020

Cemalettin SARIÇOBAN Mahmood Shakir MAHMOOD Rand Kadhim Bahr AL-MURJAN

https://doi.org/10.35193/bseufbd.724957

Abstract

High pressure (HP) was first introduced into the field of material chemistry at the end of the 19th century. The first high pressure application in the food industry was applied by Hite in 1899 to pasteurize milk and fruit products. New technologies are being developed in terms of food processing and preservation in line with the interest of consumers in processed foods in such a way that there is no loss in nutritional value of the food they consume. One of these is the application of high pressure to foods. High pressure processing is a technique aimed at exposing food to a high-pressure level between 100 and 600 MPa at a given temperature for a few minutes. In addition to providing microbiological inactivation, High Pressure (HP) applications do not cause a significant change in the vitamin, mineral, taste, colour, and appearance of foods. Therefore, it constitutes an important alternative for heat treatment applications. HP applications can be successfully applied to liquid foods as well as foods, such as meat and meat products. High pressure is a convenient way of neutralizing microorganisms in ready meals, where its shelf life is largely dependent on good hygiene / production practices, especially during slicing and packaging processes. In this review, the role of high pressure in increasing the safety and extending shelf life of meat and meat products is discussed.

Keywords

Meat, Meat Products, Shelf Life, High Pressure, High Hydrostatic Pressure

References

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  • Basset, J., & Macheboeuf, M.A. (1932). Study of the biological effects of ultra-pressures: Resistances of bacteria, diastases and toxins to very high pressures. Comptes Rendus Hebdomadaires des Sceances de l’Academie des Sciences, 195, 1431–1433.
  • Federighi, M., Tonello, C., De Lamballerie, M., & Ritz, M. (2001). Les traitements hautes pressions des aliments, in Traitements ionisants et hautes pressions des aliments (eds M. Federighi and J.L. Tholozan), Economica, Paris, pp. 151–227.
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  • Aymerich, T., Jofré, A., Garriga, M., & Hugas, M. (2005). Inhibition of Listeria monocytogenes and Salmonella by Natural Antimicrobials and High Hydrostatic Pressure in Sliced Cooked Ham. Journal of Food Protection, 68, 173–177.
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Yüksek Basınç Uygulamasının Et ve Et Ürünlerinin Güvenliği ve Raf Ömrü Açısından Rolü

Year 2020, Volume 7, Issue 2, 1182 - 1195, 30.12.2020

Cemalettin SARIÇOBAN Mahmood Shakir MAHMOOD Rand Kadhim Bahr AL-MURJAN

https://doi.org/10.35193/bseufbd.724957

Abstract

Yüksek basınç (YB) ilk olarak 19. yüzyılın sonunda malzeme kimyası alanında tanıtılmıştır. Gıda endüstrisinde ilk yüksek basınç uygulaması ise Hite tarafından 1899'da süt ve meyve ürünlerini pastörize etmek için uygulanmıştır. Tüketicilerin, tükettikleri gıdaların besin değerinde kayıplar olmayacak şekilde işlenmiş gıdalara olan ilgisine paralel olarak gıda işleme ve muhafaza açısından yeni teknolojiler geliştirilmektedir. Bunlardan biri de yüksek basıncın gıdalara uygulanmasıdır. Yüksek basınçlı işleme, gıdaları birkaç dakika belirli bir sıcaklıkta 100 ila 600 MPa arasında yüksek bir basınç seviyesine maruz bırakmayı amaçlayan bir tekniktir. Yüksek Basınç (YB) uygulamaları, özellikle mikrobiyolojik inaktivasyon sağlamanın yanında gıdaların vitamin, mineral, tat, renk ve görünüşünde önemli bir değişikliğe neden olmamaktadır. Bu nedenle, ısıl işlem uygulamaları için önemli bir alternatif oluşturmaktadır. YB uygulamaları sıvı gıdalara başarıyla uygulanabildiği gibi et ve et ürünleri gibi gıdalara da uygulanabilmektedir. Yüksek basınç, raf ömrünün büyük ölçüde, özellikle dilimleme ve paketleme işlemleri sırasında iyi hijyen/üretim uygulamalarına bağlı olduğu hazır yemeklerde mikroorganizmaları etkisiz hale getirmenin uygun bir yoludur. Bu derlemede, et ve et ürünlerinin güvenliğini arttırmada ve raf ömrünü uzatmada yüksek basıncın rolüne değinilmiştir.

Keywords

Et, Et Ürünleri, Raf Ömür, Yüksek Basınç, Yüksek Hidrostatik Basınç

References

  • Hite, B.H. (1899). The effect of pressure in the preservation of milk. West Virginia University Agricultural Experiment Station Bulletin, 15–35.
  • Basset, J., & Macheboeuf, M.A. (1932). Study of the biological effects of ultra-pressures: Resistances of bacteria, diastases and toxins to very high pressures. Comptes Rendus Hebdomadaires des Sceances de l’Academie des Sciences, 195, 1431–1433.
  • Federighi, M., Tonello, C., De Lamballerie, M., & Ritz, M. (2001). Les traitements hautes pressions des aliments, in Traitements ionisants et hautes pressions des aliments (eds M. Federighi and J.L. Tholozan), Economica, Paris, pp. 151–227.
  • Farkas, D.F., & Hoover, D.G. (2000). High Pressure Processing. Journal of Food Science, 65, 8: 47–64.
  • Hugas, M., Garriga, M., & Monfort, J.M. (2002). New mild technologies in meat processing: High pressure as a model technology. Meat Science, 62, 359–371.
  • Balasubramaniam, V.M., Farr, S.B., & Turek, J. (2008). Preserving foods through high pressure processing. Food Technology, 62, 32–38.
  • Perrier-Cornet, J.-M., Moussa, M., & Gervais, P. (2009). Applications des hautes pressions hydrostatiques en agroalimentaire. Techniques de l’ingénieur base documentaire: TIB430DUO.
  • Rastogi, N.K., Raghavarao, K.S., Balasubramaniam, V.M. et al. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47, 69–112.
  • Mújica-Paz, H., Valdez-Fragoso, A., Samson, C. et al. (2011) High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology, 4, 969–985.
  • Torres, J.A., & Velazquez, G. (2005) Commercial opportunities and research challenges in the high pressure processing of foods. Journal of Food Engineering, 67, 95–112.
  • Tonello, C. (1998). Applications des hautes pressions en agroalimentaire. Techniques de l’ Ingenieur, F2, F3220.
  • Yordanov, D.G., & Angelova, G.V. (2010) High pressure processing for foods preserving. Biotechnology & Biotechnological Equipment, 24, 1940–1945.
  • Oğuzhan, P. 2013. Yüksek Hidrostatik Basınç Teknolojisinin Gıda Endüstrisinde Kullanımı. Fen Bilimleri Enstitüsü Dergisi, 6(2): 205-219.
  • Nørrung, B., & Buncic, S. (2008). Microbial safety of meat in the European Union. Meat Science, 78, 14–24.
  • Garriga, M., Grèbol, N., Aymerich, M.T. et al. (2004). Microbial inactivation after high-pressure processing at 600MPa in commercial meat products over its shelf life. Innovative Food Science & Emerging Technologies, 5, 451–457.
  • Jofré, A., Aymerich, T., Grèbol, N., & Garriga, M. (2009a). Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products. Lebensmittel-Wissenschaft und -Technologie, 42, 924–928.
  • Gola, S., Mutti, P., Manganelli, E. et al. (2000). Behaviour of E. coli 0157:H7 strains in model system and in raw meat by hpp: Microbial and technological aspects. High Pressure Research, 19, 91–97.
  • Porto-Fett, A.C.S., Call, J.E., Shoyer, B.E. et al. (2010). Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami. International Journal of Food Microbiology, 140, 61–75.
  • Garriga, M., Aymerich, T., & Hugas, M. (2002a) Effect of High Pressure Processing on the Microbiology of Skin Vacuum Packaged Sliced Meat Products: Cooked Pork Ham, Dry Cured Pork Ham and Marinated Beef Loin. Report from the Food Microbiology and Biotechnology Unit of IRTA (Institute for Food and Agricultural Research and Technology), Monells, 17 pp.
  • Morales, P., Calzada, J., Rodriguez, B. et al. (2009) Inactivation of Salmonella enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments. Foodborne Pathogens and Disease, 6, 577–581.
  • Marcos, B., Jofré, A., Aymerich, T. et al. (2008). Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham. Food Control, 19, 76–81.
  • Chen, H. (2007). Temperature-assisted pressure inactivation of Listeria monocytogenes in Turkey breast meat. International Journal of Food Microbiology, 117, 55–60.
  • Oseki, S., Mizuno, Y., & Yamamoto, K. (2007). Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing. International Journal of Food Microbiology, 119, 300–307.
  • Jofré, A., Garriga, M., & Aymerich, T. (2008). Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration. Meat Science, 78, 53–59.
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Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Cemalettin SARIÇOBAN (Primary Author)
Selçuk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü
0000-0001-9898-0884
Türkiye

Mahmood Shakir MAHMOOD This is me
SELÇUK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ
0000-0001-2345-6789
Türkiye

Rand Kadhim Bahr AL-MURJAN
SELÇUK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ
0000-0001-2345-6789
Türkiye

Publication Date December 30, 2020
Application Date April 22, 2020
Acceptance Date September 14, 2020
Published in Issue Year 2020, Volume 7, Issue 2

Cite

APA Sarıçoban, C. , Mahmood, M. S. & Al-murjan, R. K. B. (2020). Yüksek Basınç Uygulamasının Et ve Et Ürünlerinin Güvenliği ve Raf Ömrü Açısından Rolü . Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi , 7 (2) , 1182-1195 . DOI: 10.35193/bseufbd.724957