QUALITY ATTRIBUTES AND SHELF LIFE OF HIGH PRESSURE PRESERVED BEEF AS AFFECTED BY PRE-TREATMENT CONDITIONS

MARÍA BELÉN GIMENEZ; NATALIA GRAIVER; ALICIA CALIFANO; NOEMÍ ZARITZKY

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2017

1935-5130

This study analyzed the effects of high hydrostatic pressure (HHP) and composition of the pre-treatment immersion step, on quality attributes (color and lipid oxidation) and shelf life based on microbial counts of a beef product, during cold storage at 0 °C. Meat slices were immersed in a preservative solution containing sodium nitrite, ascorbic acid, and two different concentrations of NaCl (30 and 60 g/L); HHP of 400 and 600 MPa were applied. Results were compared with those of an untreated beef control.Color parameters of the HHP treated beef were visually acceptable (a*>14) in all tested cases, although they were affected by NaCl concentration and the applied pressure. HHP increased TBARS index, observing higher values at 600 than at 400 MPa; samples immersed in the solution containing 30 g/L NaCl presented higher TBARS values, however in all cases they remained below the detection limit of rancid meat products (