HIGH-PRESSURE TREATMENT OF MEAT PRODUCTS

  • Irina Dederer Max Rubner-Institut (MRI) Standort Kulmbach
Keywords: high-pressure treatment, meat products, cooked sausages

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.

Published
2021-06-21
How to Cite
Dederer, I. (2021). HIGH-PRESSURE TREATMENT OF MEAT PRODUCTS. Scientific Journal "Meat Technology", 50(1-2), 48-53. Retrieved from http://www.journalmeattechnology.com/index.php/meat_technology/article/view/321