Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies
Abstract
:Featured Application
Abstract
1. Introduction
2. Materials and Methods
2.1. Meat Products Preparation
2.2. High Pressure Processing
2.3. Storage Conditions
2.4. Microbiological Analysis
2.5. pH Measurement
2.6. Instrumental Color Analysis
2.7. Instrumental Texture Analysis
2.8. Sensory Evaluation
2.9. Data Analysis
2.10. Remaining Shelf Life Determination—Cold Chain Management
2.11. Statistical Analysis
3. Results and Discussion
3.1. Preliminary Experiments for Selection of HP Treatment Conditions
3.2. Effect of HP Treatment on Microbial Growth of Bratwurst Sausages
3.3. Effect of HP Treatment on Microbial Growth of Sliced Cooked Ham
3.4. Effect of HP Treatment on Microbial Growth of Sliced Cooked Turkey
3.5. Effect of HP Treatment on Microbial Growth of Cooked Ham Cubes
3.6. Effect of Storage Temperature on Meat Products Microbial Growth Rate Constants
3.7. Effect of HP Treatment on pH Values of Meat Products
3.8. Effect of HP Treatment on Color of Meat Products
3.9. Effect of HP Treatment on Texture of Meat Products
3.10. Effect of HP Treatment on Organoleptic Properties of Meat Products
3.11. Effect of HP Treatment on Shelf Life of Meat Products
3.12. Consumers’ Acceptance of HP Treated Sliced Cooked Ham
3.13. Cold Chain Management of HP Treated Meat Products
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Process Conditions | Sliced Cooked Ham | Sliced Cooked Turkey | Bratwurst Sausages | |||
---|---|---|---|---|---|---|
Organoleptic Scoring | Total Viable Count at t = 0 min (log CFU/g) | Organoleptic Scoring | Total Viable Count at t = 0 min (log CFU/g) | Organoleptic Scoring | Total Viable Count at t = 0 min (log CFU/g) | |
Untreated | 9 | 3.7 | 9 | 2.9 | 9 | 4.2 |
400 MPa—25 °C—10 min | 8.5 | 3.1 | 8.5 | 2.6 | 8.5 | 3.0 |
500 MPa—25 °C—5 min | 8.5 | 3.0 | 8.5 | 2.4 | 8.5 | 2.5 |
500 MPa—25 °C—10 min | 7.5 | 2.2 | 7.5 | 2.0 | 7.5 | 2.1 |
600 MPa—25 °C—5 min | 8.5 | N.D. | 8.5 | 1.0 | 8.5 | 1.5 |
600 MPa—25 °C—10 min | 7 | N.D. | 7 | N.D. | 7 | N.D. |
700 MPa—25 °C—5 min | 6.5 | N.D. | 6.5 | N.D. | 6.5 | N.D. |
Storage Temperature | Control Samples | Nitrite Enriched Samples | HP-Treated Samples | |||
---|---|---|---|---|---|---|
TVC | LAB | TVC | LAB | TVC | LAB | |
0 °C | 0.197 ± 0.008 | 0.149 ± 0.011 | 0.092 ± 0.006 | 0.118 ± 0.012 | 0.040 ± 0.007 | 0.071 ± 0.006 |
5 °C | 0.303 ± 0.031 | 0.505 ± 0.092 | 0.273 ± 0.041 | 0.454 ± 0.067 | 0.180 ± 0.010 | 0.174 ± 0.024 |
10 °C | 0.474 ± 0.081 | 0.651 ± 0.053 | 0.403 ± 0.087 | 0.607 ± 0.104 | 0.364 ± 0.014 | 0.241 ± 0.019 |
15 °C | 0.998 ± 0.138 | 1.368 ± 0.107 | 0.886 ± 0.099 | 1.334 ± 0.134 | 0.725 ± 0.093 | 0.803 ± 0.083 |
Ea (kJ/mol) | 69.3 | 89.8 | 94.1 | 101.4 | 123.2 | 100.9 |
Growth Rate Constants (days−1) for Lactic Acid Bacteria (LAB) | |||||||
---|---|---|---|---|---|---|---|
Storage Temperature | Sliced Cooked Ham | Sliced Cooked Turkey | Cooked Ham Cubes | ||||
Control | HP 500 MPa | HP 600 MPa | Control | HP 600 MPa | Control | HP 600 MPa | |
0 °C | 0.109 ± 0.007 | 0.096 ± 0.011 | 0.024 ± 0.006 | 0.188 ± 0.031 | 0.025 ± 0.004 | 0.260 ± 0.012 | 0.083 ± 0.009 |
5 °C | 0.249 ± 0.024 | 0.115 ± 0.030 | 0.037 ± 0.004 | 0.300 ± 0.062 | 0.061 ± 0.010 | 0.418 ± 0.106 | 0.094 ± 0.018 |
10 °C | 0.509 ± 0.107 | 0.347 ± 0.027 | 0.154 ± 0.020 | 0.390 ± 0.071 | 0.150 ± 0.026 | 0.536 ± 0.097 | 0.158 ± 0.031 |
15 °C | 0.652 ± 0.122 | 0.532 ± 0.083 | 0.227 ± 0.039 | 0.535 ± 0.088 | 0.207 ± 0.041 | 1.143 ± 0.240 | 0.245 ± 0.057 |
Ea (kJ/mol) | 79.8 | 81.5 | 106 | 44.5 | 94.2 | 61.1 | 49.2 |
Meat Products Organoleptic Deterioration Rates | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Storage Temperature | Sliced Cooked Ham | Sliced Cooked Turkey | Cooked Ham Cubes | Bratwurst Sausages | ||||||
Control | HP 500 MPa | HP 600 MPa | Control | HP 600 MPa | Control | HP 600 MPa | Control | Nitrite Enriched | HP 600 MPa | |
0 °C | 0.116 ± 0.007 | 0.069 ± 0.011 | 0.018 ± 0.004 | 0.185 ± 0.019 | 0.018 ± 0.005 | 0.357 ± 0.025 | 0.060 ± 0.009 | 0.208 ± 0.018 | 0.115 ± 0.024 | 0.039 ± 0.010 |
5 °C | 0.217 ± 0.014 | 0.083 ± 0.018 | 0.027 ± 0.008 | 0.294 ± 0.048 | 0.044 ± 0.007 | 0.556 ± 0.104 | 0.068 ± 0.012 | 0.259 ± 0.023 | 0.156 ± 0.022 | 0.072 ± 0.017 |
10 °C | 0.357 ± 0.027 | 0.250 ± 0.020 | 0.111 ± 0.019 | 0.385 ± 0.087 | 0.106 ± 0.023 | 0.714 ± 0.130 | 0.114 ± 0.029 | 0.383 ± 0.041 | 0.325 ± 0.051 | 0.203 ± 0.028 |
15 °C | 0.833 ± 0.120 | 0.385 ± 0.037 | 0.167 ± 0.034 | 0.556 ± 0.091 | 0.147 ± 0.033 | 1.667 ± 0.147 | 0.179 ± 0.034 | 0.585 ± 0.082 | 0.458 ± 0.060 | 0.335 ± 0.039 |
Ea (kJ/mol) | 83 | 82 | 107 | 47 | 94 | 63 | 50 | 45.6 | 63.7 | 97.7 |
Shelf Life (Days) of Meat Products | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Storage Temperature | Sliced Cooked Ham | Sliced Cooked Turkey | Cooked Ham Cubes | Bratwurst Sausages | ||||||
Control | HP 500 MPa | HP 600 MPa | Control | HP 600 MPa | Control | HP 600 MPa | Control | Nitrite Enriched | HP 600 MPa | |
0 °C | 43 | 73 | 286 | 27 | 275 | 14 | 84 | 35 | 49 | 113 |
5 °C | 23 | 60 | 187 | 17 | 114 | 9 | 74 | 13 | 16 | 51 |
10 °C | 14 | 20 | 45 | 13 | 47 | 7 | 44 | 10 | 12 | 28 |
15 °C | 6 | 13 | 30 | 9 | 34 | 3 | 28 | 5 | 5 | 9 |
Days | Sliced Cooked Ham | Sliced Cooked Turkey | |||
---|---|---|---|---|---|
Control | HP 500 MPa | HP 600 MPa | Control | HP 600 MPa | |
Recommended handling conditions throughout the whole chain (cold chain at 4 °C) | 2.0 | 50 | 192 | 1.5 | 168 |
Representative profile (Figure 8) | 3.5 | 52 | 201 | 2.0 | 176 |
Best case t–T profile scenario (Figure 8) | 6.0 | 55 | 212 | 3.5 | 180 |
Worst case t–T profile scenario (Figure 8) | 1.5 | 49 | 189 | −1.0 | 162 |
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Katsaros, G.; Taoukis, P. Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies. Appl. Sci. 2021, 11, 1317. https://doi.org/10.3390/app11031317
Katsaros G, Taoukis P. Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies. Applied Sciences. 2021; 11(3):1317. https://doi.org/10.3390/app11031317
Chicago/Turabian StyleKatsaros, George, and Petros Taoukis. 2021. "Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies" Applied Sciences 11, no. 3: 1317. https://doi.org/10.3390/app11031317
APA StyleKatsaros, G., & Taoukis, P. (2021). Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies. Applied Sciences, 11(3), 1317. https://doi.org/10.3390/app11031317