Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure

B. GIMÉNEZ; N. GRAIVER; A. CALIFANO; N. ZARITZKY

MEAT SCIENCE

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015 vol. 100 p. 179 - 188

0309-1740

The use of high hydrostatic pressure (HHP) on fresh beef causes a deleterious effect on red colour. A beef productsubjected to HHP exhibiting acceptable colour and microbiological stability was developed; the process requiresas a first step the immersion in a preservative solution containing ascorbic acid, sodium nitrite, and sodiumchloride. Desirability functions were used to optimise the composition of this solution in order to maintain thecolour attributes minimising the concentration of sodiumnitrite. The productwas packed in lowgas permeabilityfilm before HHP treatment. The effect of the applied pressure (300, 600 MPa) on quality parameters (colour,texture) was analysed. The stability of the product during storage at 4 °C was determined by microbial counts,colour, texture, and exudate. The combination of treatments provided acceptable colour and microbiologicalstability during four and six weeks of refrigerated storage after the product has been subjected to 300 and600 MPa, respectively.