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High Pressure Processing

High pressure processing kills microorganisms by interrupting their cellular function without the need for heat. Studies show that the process extends product shelf life by inactivating spoilage organisms. Only specific packaging types may be used that can withstand the HPP treatment.

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Dani Costa
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185 views3 pages

High Pressure Processing

High pressure processing kills microorganisms by interrupting their cellular function without the need for heat. Studies show that the process extends product shelf life by inactivating spoilage organisms. Only specific packaging types may be used that can withstand the HPP treatment.

Uploaded by

Dani Costa
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Supported by:

Meat Industry Services

High Pressure Processing


INTERVENTION SUMMARY Status Location Intervention type Treatment time Regulations Effectiveness Likely Cost Value for money Plant or process changes Environmental impact OH&S Advantages An Emerging Technology Packaging/retail packs Full thickness treatment of packaged product 0.5-5 minutes No specific restrictions in EU, US or Australia. Up to 4 logs High capital outlay Viable for Ready-To-Eat meat products at present The equipment required is quite large Utilises energy to achieve pressure increase Noise production Less use of preservatives such as lactates or salt for processed meat products. Potential for manufacture of new, minimally processed ready-to-eat meat products. Good consumer acceptance likely as no additives are needed Penetrates full thickness of product, so is ideal for comminuted product Disadvantages or Limitations Possible meat colour/texture changes on raw meat products Product must be packaged. Only specific packaging types may be used that can withstand the HPP treatment (trials in progress at Food Science Australia)

High Pressure Processing Updated June 2006

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Supported by:

Meat Industry Services

High Pressure Processing


High pressure processing (HPP) involves submerging the (normally) packaged food in a liquid (usually water) within an enclosed vessel. The pressure is generated either by pumping more liquid into the pressure vessel or by reducing the volume of the pressure chamber. HPP kills microorganisms by interrupting their cellular function without the need for heat. Studies show that the process extends product shelf life by inactivating spoilage organisms. When appropriately used, HPP does not alter the texture, appearance or flavour of foods. HPP was reviewed by Hugas et al. (2002). Pressures of 101 MPa to 1013 MPa have been explored as potential food safety treatments for meat. The effects of extreme pressure on microorganisms are not fully understood, but substantial reductions (> 5 log cycles) in numbers of Pseudomonas fluorescens, Citrobacter freundii and Listeria innocua in ground beef have been demonstrated (Carlez et al. 1993), and high pressure treatment slowed the development of spoilage organisms during subsequent storage of ground beef (Carlez et al. 1994). Microbial reductions are enhanced when high pressure treatment is combined with mild heating or chilling, but colour changes were observed after 10 minutes of treatment. The use of pulsed high pressure can be more effective than continuous single application, so treatment times can be reduced (Hayakawa et al. 1994). High pressure processing is a very promising technology for ready-to-eat (RTE) meats because there are few barriers to approval by regulatory authorities, no special labelling requirements because no chemicals are used, and if used appropriately there are no changes to texture or flavour of the product. Researchers found that in RTE meats pressure treated at 600 MPa at 20C for 180 s, there was no deterioration in sensory quality, no difference in consumer acceptability, a 4 log reduction in Listeria monocytogenes in inoculated product and the refrigerated shelf life was extended (Hayman et al. 2004). Hugas et al. (2002) reported that HPP treatment (600 MPa for 10 minutes at 30C) could extend the shelf-life of food including cooked ham, dry cured ham and marinated beef loins. Avure Technologies markets HPP technology as Fresher Under Pressure.

High Pressure Processing Updated June 2006

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Supported by:

Meat Industry Services

Proponent/Supplier Information Avure Technologies Inc. 23500 64th Avenue South Kent, WA 98032, USA Website: http://www.fresherunderpressure.com/ Brand: Fresher Under Pressure. References Carlez, A. Rosec, J., Richard, N., Cheftel, J. (1993) High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inocuolated minced beef muscle. Lebensmittel-Wissenschaft und Technologie 26: 357-363. Carlez, A. Rosec, J., Richard, N., Cheftel, J. (1994) Bacterial growth during chilled storage of pressure treated minced meat. Lebensmittel-Wissenschaft und Technologie 27: 48-54. Hayakawa, I., Kanno, T., Yoshiyama, K., Fujio, Y. (1994) Oscillatory compared with continuous high pressure sterilization on Bacillus steatothermophilus spores. Journal of Food Science 59: 164-167. Hayman, M. M., Baxter, I., ORiordan, P. J., Stewart, C. M. (2004) Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats. Journal of Food Protection 67: 1709-1718. 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.

High Pressure Processing Updated June 2006

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