Open AccessHYGIENIC CHARACTERISTICS OF MEAT AND ITS SAFETY WHEN HANDLING UNDER HIGH PRESSURE
Author(s) -
L.S. Kudryashov,
Sergey Tikhonov,
Н. В. Тихонова,
V. M. Poznyakovsky,
N. Yu. Stozhko,
L.S. Kudryashov
Publication year - 2018
Publication title -
gigiena i sanitariâ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 13
eISSN - 2412-0650
pISSN - 0016-9900
DOI - 10.18821/0016-9900-2018-97-3-259-263
Subject(s) - food science , preservative , organoleptic , high pressure , shelf life , cooked meat , lipid oxidation , food preservation , chemistry , toxicology , environmental science , biology , antioxidant , biochemistry , engineering , engineering physics
. The aim of the study was the hygienic characteristics of meat treated with high pressure, according to organoleptic and microbiological parameters, the processes of oxidative damage and changes in the chemical composition during storage. Material and methods. For the experiment, a control and experimental group were selected, including 5 samples of beef weighing 500 g from the shoulder meat 48 hours after the slaughter of cattle (black-and-white bulls of 18-months age). The meat was stored at a temperature of +4 C◦. The experimental samples of meat were exposed to the pressure of 800 MPa for 5 min using an experimental hydrostat unit. The research was carried out according to the generally accepted methods. Results. Samples of meat processed by high pressure after 60 days of cold storage were established to meet the requirements of the technical regulations of the Customs Union “On food safety” (TR CU 021/2011). Meat in vacuum film packaging, processed at a pressure of 800 MPa for 5 min., has a detrimental effect on microbial cells, prevents protein breakdown, inhibits the oxidative processes of lipid components. Conclusion. The application of high pressure in meat storage technology helps to increase its shelf life without the use of preservatives.