HIGH-PRESSURE TREATMENT OF MEAT PRODUCTS

Abstract

Chemical-physical, microbiological and sensory changes caused by the high-pressure treatment (HPT) of meat products were reported. The effect of the high hydrostatic pressure was examined for the Inactivation of the contamination flora specifi c for vacuum-packed sliced cooked sausages and the bacterial spores in canned cooked sausages. By the HPT of 600 MPa and 20 °C it was ascertained no growth of the not sporeformers and therefore the stability of the examined sliced cooked sausages was substantially improved. With the combined application of high-pressure and heat treatment it was possible
to inactivate all sporeformers by the pressure-induced germination with a moderate pressure of 300 MPa and the following pasteurization. Tropical-stroable canned cooked sausages made in this way were of very good sensory quality.