Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

GIMENEZ BELEN; GRAIVER NATALIA; ALICIA CALIFANO; ZARITZKY N. E.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2017 vol. 10 p. 2013 - 2022

1935-5130

This study analyzed the effects of high hydrostaticpressure (HHP) and composition of the pre-treatment immersionstep, on quality attributes (color and lipid oxidation) andshelf life based on microbial counts of a beef product, duringcold storage at 0 °C. Meat slices were immersed in a preservativesolution containing sodium nitrite, ascorbic acid, andtwo different concentrations of NaCl (30 and 60 g/L); HHP of400 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 (