Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review

Background: In recent years, there has been growing consumer demand for the minimally processed and chemical additives free Ready-To-Eat (RTE) healthier meat products. On the other hand processed and RTE meat products have been notified as the primary cause for food borne outbreaks in different countries that commonly associated with emerging pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli species. Scope and approach: High pressure processing (HPP) has been renewed as a best non-thermal intervention for extending the shelf-life and safety of RTE meat products without altering the sensory and nutritional properties. Meat products are complex medium with different physical and chemical compositions that influence the lethality of the microorganisms during HPP. Using high pressure levels (above 600 MPa) for complete sterility of meat products may not be economically feasible more over it may negatively affect the product quality characteristics. The present review aimed to explore the recent research investigations addressed the multi hurdle approaches to increase the effectiveness of HPP at lower processing levels in order to reduce the processing costs and to improve the safety and quality of processed meat products. Key findings and conclusions: The combination of natural antimicrobials (plant bioactive compounds and bacteriocins) and antioxidants (plant phenolic compounds) as additional hurdles through different mechanisms (active and intelligent packaging) during HPP can definitely be an effective and innovative intervention in ensuring the complete safety of processed meat products. Moreover, the development of low salt meat products with optimum quality attributes can be highly possible through HPP technology. (C) 2016 Elsevier Ltd. All rights reserved.