Page 32 - FoodFocusThailand No.216 MARCH 2024

SPECIAL FOCUS

On the contrary, consumers today desire processed meats The role of HPP technology in processed meat
that taste like freshly prepared and minor used harmful food products
additives such as phosphates, nitrite, nitrate, and sodium For processed meat, salt in sausage manufacturing is required
chloride (NaCl). Manufacturers must deliver meat products with to ensure the microbiological, textural properties and flavoring
new processing technologies to meet consumer requirements. qualities, improving the cohesive consistency and water
HPP is an alternative non-thermal process for extending food’s binding. Typically, salt >2% needs as crucial ingredient in
shelf life with low-adding additives or artificial preservatives, controlling the safety of food by preventing the growth of
lowering the microbial load while maintaining nutritional values, microorganisms in meat products. The amount of salt also has
freshness, and flavors. HPP is a helpful food processing a favorable impact on the reduction of cooking loss. HPP
technology that is advantageous for manufacturers who wish promotes protein soluble and gelation in order to help or further
to create products associated with salt reduction and acceptable enhance meat binding that is appropriate for sausage
sensory properties. production and to prevent or significantly lower the amount of
salt. Cook losses were lowered by about 20% under HPP
The role of HPP technology in uncooked meat conditions of 200 MPa maintained for 2 minutes. A combination
products of HPP and lower salt (1.4% salt, w/w) content in beef sausage
Recently, the trend of HPP has focused on raw meat for resulted in the reduction of total viable count (TVCs) equivalent
improving texture, especially marinated meat, where the primary to a formulation of 2.8% salt, w/w with absence in the HPP-
limitation is the color. Improving meat texture can be treated by treated. HPP-treated beef sausage at 200 MPa for 15 min at
conventional methods, such as chemical or physical treatment, 10 °C showed consumer preferences in meat texture and
to increase meat tenderness. To introduce chemical treatment, sensory attributes. However, for HPP treatments higher than
food additives, and enzymes are added. For physical treatment, 300 MPa, the sensory and textural characteristics of the beef
mechanical tenderizers, brine injectors, and tumblers help to sausages have decreased .
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improve the physical characteristics of meat. HPP technology HPP treatment of processed meats at lower pressure is
satisfies the requirements to enhance meat quality attributes challenged to manufacturers in order to minimize food additives
like color, texture, protein microstructure, and shelf life. Also, and inactivate microbial growths without compromising the
the treatment greatly increased water retention and reduced physical characteristics and safety. Innovative technologies
the rate of cooking loss, such as chicken breast. It has been are being employed more and more in the food industry with
demonstrated that HPP can enhance textural characteristics in the aim of satisfying the increasing demands of health-
a variety of food products with minimal deterioration. conscious consumers. Non-thermal processing techniques are
In addition, raw meat from slaughterhouses is a high found to be superior to thermal methods in terms of reducing
perishable product that is mainly constituted of water (75%), microbial contaminations, preserving nutrients, and enhancing
protein (15-21%), and fat (0.5–25%), which is considered a rich qualities. Despite the fact that HPP technology has been
source for microbial growth. Generally, HPP is a crucial process incredibly beneficial to the food processing industry, there still
for the inactivation of foodborne pathogens in meat, such as needs to be more in the amount of money invested in this field.
E. coli O157:H7, Salmonella, Campylobacter, and Listeria. To reduce production costs, more research is required to fill up
Commercial HPP is a process applying high pressure between any knowledge gaps and fully realize the economic advantages
100 MPa and 600 MPa to obtain a longer shelf life and increased of HPP technology.
microbiological safety (Table 1). In meat and poultry products,
Listeria monocytogenes pose a particular risk because this
microorganism can grow in both raw and cooked meat and is
also tolerant in conditions of low oxygen, nitrite, and high salt More Information Service Info C002
content . Meat protein undergoes modifications when the
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pressure exceeds 200 MPa with vary time. These modifications
include gelation, aggregation, and textural changes by the เอกสารอ้างอิง / References
formation and breaking of chemical bonds. HPP is typically 1 Ketan Mulchandani, 2023. The rise of High-Pressure Processing,
applied for 5 and 10 minutes at pressure levels 100, 200, and https://www.aranca.com/knowledge-library/articles/ip-research/
300 MPa to improve the texture attributes of brined chicken the-rise-of-high-pressure-processing
breast . 2 William Jeff. (2017). Prepared Foods, https://www.preparedfoods.
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However, meat treated with HPP at levels of 400 and 600 com/articles/120566-hpp-growing-market-brings-advances
MPa led to oxidized, browned, and livery flavors that will affect 3 Roobab, U., Chacha, JS., Abida, A., Rashid, S., Muhammad, MG.,
how consumers and the market respond to the product. For Lorenzo, JM., Zeng, XA. and Aadil, RM. (2022). Emerging trends
HPP meats, lipid oxidation induced by HPP treatment leads to for nonthermal decontamination of raw and processed meat: ozona
free radicals observed in various meat products during storage. tion, high-hydrostatic pressure and cold plasma. Foods. 11(15): 2173.
Chotyakul, N. and Tanakamolpradit, T. (2023). Effect of high pressure
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Because HPP has affected proteins, it is not surprising that processing on physical properties of brined chicken breasts.
HPP influences the color of meat, which depends primarily on Journal of Food Technology, Siam University. 18(1): 1–9.
the pressure level. Increases in pressure beyond 400 MPa may 5 Gómez, I., Janardhanan, R., Ibañez, FC. and Beriain, MJ. (2020).
cause denaturation of the proteins, leading to changing as a The effects of processing and preservation technologies on meat
white/opaque color and texture. Meats with a high myoglobin, quality: sensory and nutritional aspects. Foods. 9(10): 1416
called red meat, are more visibly impacted by HPP than meats 6 Zhu, Y., Yan, Y., Yu, Z., Wu, T. and Bennett, LE. (2022). Effects of
with a low myoglobin. For example, ground beef tends to lose high pressure processing on microbial, textural and sensory
red meat color after undergoing HPP. Smoked pork exposed properties of low-salt emulsified beef sausage. Food Control. 133,
to 600 MPa for 3 min was found to significantly change in 108596.
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cohesiveness and odor while the other textural and sensory Nema, P., Sehrawat, R., Ravichandran, C., Kaur, B., Kumar, A. and
characteristics of the meat remained unaffected by the pressure Tarafdar, A. (2022). Inactivating food microbes by high-pressure
processing and combined nonthermal and thermal treatment: a
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