Journal
MEAT SCIENCE
Volume 77, Issue 4, Pages 616-625Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.05.014
Keywords
high pressure processing; freezing; beef meat; colour; microbial inactivation
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Meat high-hydro static pressure treatment causes severe decolouration, preventing its commercialisation due to consumer rejection. Novel procedures involving product freezing plus low-temperature pressure processing are here investigated. Room temperature (20 degrees C) pressurisation (650 MPa/10 min) and air blast freezing (-30 degrees C) are compared to air blast freezing plus high pressure at subzero temperature (-35 degrees C) in terms of drip loss, expressible moisture, shear force, colour, microbial quality and storage stability of fresh and salt-added beef samples (Longissimus dorsi muscle). The latter treatment induced solid water transitions among ice phases. Fresh beef high pressure treatment (650 MPa/20 degrees C/10 min) increased significantly expressible moisture while it decreased in pressurised (650 MPa/-35 degrees C/10 min) frozen beef. Salt addition reduced high pressure-induced water loss. Treatments studied did not change fresh or salt-added samples shear force. Frozen beef pressurised at low temperature showed L, a and b values after thawing close to fresh samples. However, these samples in frozen state, presented chromatic parameters similar to unfrozen beef pressurised at room temperature. Apparently, freezing protects meat against pressure colour deterioration, fresh colour being recovered after thawing. High pressure processing (20 degrees C or -35 degrees C) was very effective reducing aerobic total (2-log(10) cycles) and lactic acid bacteria counts (2.4-log(10) cycles), in fresh and salt-added samples. Frozen + pressurised beef stored at - 18 degrees C during 45 days recovered its original colour after thawing, similarly to just-treated samples while their counts remain below detection limits during storage. (C) 2007 Elsevier Ltd. All rights reserved.
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