Quality considerations with high pressure processing of fresh and value added meat products

被引：210

作者：

Bajovic, Bajo ^{[1
]}

Bolumar, Tomas ^{[1
]}

Heinz, Volker ^{[1
]}

机构：

[1] German Inst Food Technol, D-49610 Quakenbruck, Germany

来源：

MEAT SCIENCE | 2012年 / 92卷 / 03期

关键词：

High pressure processing; Hydrodynamic pressure; Shockwaves; Fresh meat; Novel meat products; HIGH HYDROSTATIC-PRESSURE; HYDRODYNAMIC PRESSURE; LISTERIA-MONOCYTOGENES; LIPID OXIDATION; ESCHERICHIA-COLI; CAMPYLOBACTER-JEJUNI; MICROBIAL QUALITY; SHELF-LIFE; BEEF; CHICKEN;

D O I：

10.1016/j.meatsci.2012.04.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pressure can be applied by high hydrostatic pressure, better known as high pressure processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter quality parameters, such as shelf-life and texture of meat and meat products. The aim of this review is to give an overview of the use of pressure in the meat industry and to highlight its usage as a method to inactivate microorganisms but also a novel strategy to alter the structure and the quality parameters of meat and meat products. Benefits and possibilities of the technologies are presented, as well as how to overcome undesired product changes caused by HPP. The use of hydrodynamic shockwaves is briefly described and a promising newly developed industrial prototype for the generation of shockwaves by underwater explosion is presented. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：280 / 289

页数：10

共 103 条

[81]

Schmidgall V. J., 2011, FLEISCHWIRTSCHAFT, V91, P85

[82] Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses [J].

Sharma, Manan ;

Shearer, Adrienne E. H. ;

Hoover, Dallas G. ;

Liu, Martha N. ;

Solomon, Morse B. ;

Kniel, Kalmia E. .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2008, 9 (04) :418-422

[83] EFFECTS OF HIGH HYDROSTATIC-PRESSURE ON CHARACTERISTICS OF PORK SLURRIES AND INACTIVATION OF MICROORGANISMS ASSOCIATED WITH MEAT AND MEAT-PRODUCTS [J].

SHIGEHISA, T ;

OHMORI, T ;

SAITO, A ;

TAJI, S ;

HAYASHI, R .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1991, 12 (2-3) :207-216

[84] EFFECTS OF HYDROSTATIC-PRESSURE ON THE ULTRASTRUCTURE AND LEAKAGE OF INTERNAL SUBSTANCES IN THE YEAST SACCHAROMYCES-CEREVISIAE [J].

SHIMADA, S ;

ANDOU, M ;

NAITO, N ;

YAMADA, N ;

OSUMI, M ;

HAYASHI, R .

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1993, 40 (01) :123-131

[85] Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters [J].

Sikes, Anita L. ;

Tobin, Aarti B. ;

Tume, Ron K. .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2009, 10 (04) :405-412

[86] Recent advances in the microbiology of high pressure processing [J].

Smelt, JPPM .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1998, 9 (04) :152-158

[87] Inactivation of Campylobacter jejuni by high hydrostatic pressure [J].

Solomon, EB ;

Hoover, DG .

LETTERS IN APPLIED MICROBIOLOGY, 2004, 38 (06) :505-509

[88]

Solomon MB, 2006, FOOD SCI T, P219

[89] The effects of high pressure processing on pork quality, palatability, and further processed products [J].

Souza, C. M. ;

Boler, D. D. ;

Clark, D. L. ;

Kutzler, L. W. ;

Holmer, S. F. ;

Summerfield, J. W. ;

Cannon, J. E. ;

Smit, N. R. ;

McKeith, F. K. ;

Killefer, J. .

MEAT SCIENCE, 2011, 87 (04) :419-427

[90] High Hydrostuatic Pressure Effects on the Texture of Meat and Meat Products [J].

Sun, Xiang Dong ;

Holley, Richard A. .

JOURNAL OF FOOD SCIENCE, 2010, 75 (01) :R17-R23

← 2 3 4 5 6 7 8 9 10 11 →