{"id":62593,"date":"2025-03-28T12:25:12","date_gmt":"2025-03-28T11:25:12","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=62593"},"modified":"2025-04-09T12:35:35","modified_gmt":"2025-04-09T10:35:35","slug":"enhancing-safety-and-quality-in-raw-meat-with-high-pressure-processing-hpp","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/enhancing-safety-and-quality-in-raw-meat-with-high-pressure-processing-hpp\/","title":{"rendered":"Enhancing Safety and Quality in Raw Meat with High Pressure Processing (HPP)"},"content":{"rendered":"

\"\"<\/p>\n

 <\/p>\n

As a nonthermal technology, High Pressure Processing (HPP) offers a promising solution for enhancing safety and quality in raw meat products, addressing challenges related to shelf-life, food safety, and product consistency. By exploring the diverse applications of HPP in marinating, food service, and specialized processes like tenderizing and color correction, the raw meat sector can leverage this innovative technology to elevate industry standards and meet consumer demands for safe, flavorful, and visually appealing products.<\/em><\/strong><\/p>\n

<\/p>\n

Meat<\/strong> holds a special place in the culinary landscape. Whether minced, filleted, whole muscles, or marinated delicacies, offering a versatile canvas for creating a myriad of dishes that cater to diverse tastes and preferences. Raw meat products play a pivotal role in various cuisines worldwide.<\/strong><\/p>\n

Despite the culinary appeal of raw meat, the sector faces<\/strong> significant challenges<\/strong> that impact product quality and safety. One of the primary limitations is the exceptionally short shelf-life<\/strong> of raw meat products, which necessitates careful handling and storage to prevent spoilage and bacterial contamination. Ready-to-eat (RTE) raw products<\/strong> such as carpaccio<\/em>, ceviche<\/em>, tatakis<\/em>, and steak tartare also pose food safety concerns due to their uncooked nature, emphasizing the need for stringent quality control measures<\/strong>. Additionally, new culinary trends such as meat aging<\/strong> or undercooked burgers<\/strong> may expose consumers to new hazards that intensive cooking used to mitigate.<\/p>\n

High Pressure Processing (HPP) as a Solution<\/h2>\n

High-Pressure Processing<\/strong> (HPP)<\/strong><\/a> is a nonthermal food processing technology that uses extremely high pressure, typically up to 600 MPa (87,000 psi), to inactivate pathogens and spoilage microorganisms<\/strong> in food products. While HPP is effective in enhancing the safety and shelf life of raw meat products, its application can face certain limitations. One notable issue is the color change<\/strong> due to the structural modification of myoglobin, the protein responsible for the red color of raw meat. This change occurs in the 200 \u2013 400 MPa (30,000 \u2013 58,000 psi) pressure range. The modification in the 3D structure of myoglobin,<\/strong> along with other protein changes, alter the way in which the surface reflects light, thus reducing redness and increasing lightness, which gives the meat a \u201ccooked\u201d appearance<\/strong> (Bak et al., 2019<\/a>). This effect is more pronounced in red meat like beef, which has a higher content of myoglobin, as shown in Figure 1<\/strong>.<\/p>\n

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Figure 1.<\/strong> Raw beef before (left) and after (right) a 600 MPa treatment (Hiperbaric, 2023).<\/figcaption><\/figure>\n

 <\/p>\n

To minimize these changes<\/strong>, the pressure and pressure holding time parameters can be optimized so that the change is less noticeable. The goal is to find a balance between processing conditions and acceptable color changes, thereby increasing the shelf-life of the meat compared to the unprocessed counterpart. By carefully adjusting these parameters, it is possible to obtain all-natural or additive-free products<\/strong> that are safer<\/strong> and have a longer shelf-life<\/strong>. The synergy of HPP with<\/strong> preservative solutions<\/strong> has also been demonstrated in extending shelf life beef up to 6 weeks, as well as helping to reduce color change at relatively low pressures (300 MPa \/ 43500 psi for 5 min; Gim\u00e9nez et al., 2015<\/a>).<\/p>\n

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Figure 2.<\/strong> Variation of mesophilic aerobic microorganisms for untreated and HPP 310-345 MPa (45.000 \u2013 50,000 psi) for 1 min beef meat samples storage at 4 \u00b0C\/39.2 \u00b0F (S\u00e1nchez-Basurto et al., 2012).<\/figcaption><\/figure>\n

 <\/p>\n

Regarding food safety, a pressure of 450\u00a0MPa (65,200 psi) for 5 min inactivated\u00a0Escherichia coli<\/em> and\u00a0Listeria monocytogenes<\/em>\u00a0in chicken breast fillets to undetectable levels (<2.0\u00a0log\u00a0CFU\/g), and reduced\u00a0Salmonella <\/em>spp.\u00a0by >3\u00a0log,\u00a0extending shelf-life by 3\u201314 days. When the pressure was increased to 600 MPa (87,000 psi), all micro-organisms were inactivated below detectable levels (6\u20138\u00a0log reduction), improving shelf-life by 7\u201314 days (Figure 3; Kruk et al., 2011<\/a>).<\/p>\n

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Figure 3.<\/strong> Effects of HPP on the inoculated pathogen population (log CFU\/g) of chicken breast fillet during storage at 4 \u00b0C\/39.2 \u00b0F. (Kruk et al., 2011).<\/figcaption><\/figure>\n

 <\/p>\n

The most stringent HPP conditions (up to 600 MPa \/ 87,000 psi) can be applied to certain products intended to be served cooked, even if the color of raw meat is altered. After cooking, the appearance of the high-pressure processed meat will be identical <\/strong>to that of unprocessed cooked meat<\/strong>. This opens up the possibility of using HPP technology in food service<\/strong><\/a>, as the end consumer will enjoy the cooked product.\u00a0Marinating raw meat<\/strong>\u00a0with seasonings or dressings to mask the irreversible color change, while simultaneously enhancing food safety by controlling microbial proliferation, is another option used by some manufacturers<\/a>.<\/p>\n

Potential HPP Applications in Raw Meat: Tenderization and Color Correction<\/h2>\n

HPP can serve as a valuable tool for tenderization tough cuts<\/strong>, resulting in improved overall product quality and consumer satisfaction. At relatively low pressure levels (< 300 MPa \/ 46,500 psi), HPP can be applied to improve the muscle quality and enhance deboning of pre-rigor meat. In the early stages after slaughter, HPP accelerates the glycolysis rate accompanied by a fast pH drop, preventing toughening and without any deterioration of the color (Smit et al., 2010<\/a>, Macfarlane 1973<\/a>). In this case, the improved tenderness is associated with a lower myofibrillar fragmentation index and reduced calpain 1 enzymatic activity (Morton et al., 2017<\/a> & 2018<\/a>). By carefully integrating HPP into raw meat processing workflows<\/strong>, manufacturers can achieve precise outcomes that meet or exceed industry standards.<\/p>\n

The modification of protein structure induced by HPP and the effect that this has on meat color can be exploited to improve the appearance of defective meat: <\/strong>Dark Firm Dry (DFD) or Dark Cutter Beef (DCB). In a study conducted on defective USDA choices and strip loins, processing between 300 and 400 MPa (43,500 and 58.000 psi) improved the red color of DCB without affecting its quality (Figure 4, Reesman et al. 2023a<\/a>). HPP treatments also did not affect initial and sustained juiciness, beef flavor intensity, or overall acceptability according with a trained sensory panel (Reesman et al., 2023b<\/a>).<\/p>\n

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Figure 4.<\/strong> Effects of high-pressure processing (HPP) on the surface color of dark firm dry (DFD) or dark-cutting beef (DCB) (Reesman et al. 2023).<\/figcaption><\/figure>\n

 <\/p>\n

In conclusion, as HPP <\/strong>continues to evolve and gain recognition in the raw meat industry, it represents a transformative step<\/strong> towards ensuring excellence, innovation, and sustainability in the culinary realm.<\/p>\n

Do not hesitate to contact us<\/a> in case you want to explore the technology.<\/p>\n","protected":false},"excerpt":{"rendered":"

  As a nonthermal technology, High Pressure Processing (HPP) offers a promising solution for enhancing safety and quality in raw meat products, addressing challenges related to shelf-life, food safety, and product consistency. By exploring the diverse applications of HPP in marinating, food service, and specialized processes like tenderizing and color correction, the raw meat sector…<\/p>\n","protected":false},"author":17,"featured_media":62845,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[253,302,264],"tags":[],"acf":[],"yoast_head":"\nEnhancing Safety and Quality in Raw Meat with High Pressure Processing (HPP) - Hiperbaric<\/title>\n<meta name=\"description\" content=\"As a nonthermal technology, High Pressure Processing (HPP) offers a promising solution for enhancing safety and quality in raw meat products.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/enhancing-safety-and-quality-in-raw-meat-with-high-pressure-processing-hpp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Enhancing Safety and Quality in Raw Meat with High Pressure Processing (HPP) - 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