Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review

Abstract Background In recent years, there has been growing consumer demand for the minimally processed and chemical additives free Ready-To-Eat (RTE) healthier meat products. On the other hand processed and RTE meat products have been notified as the primary cause for food borne outbreaks in different countries that commonly associated with emerging pathogens such as Salmonella , Listeria monocytogenes and Escherichia coli species. Scope and approach High pressure processing (HPP) has been renewed as a best non-thermal intervention for extending the shelf-life and safety of RTE meat products without altering the sensory and nutritional properties. Meat products are complex medium with different physical and chemical compositions that influence the lethality of the microorganisms during HPP. Using high pressure levels (above 600 MPa) for complete sterility of meat products may not be economically feasible more over it may negatively affect the product quality characteristics. The present review aimed to explore the recent research investigations addressed the multi hurdle approaches to increase the effectiveness of HPP at lower processing levels in order to reduce the processing costs and to improve the safety and quality of processed meat products. Key findings and conclusions The combination of natural antimicrobials (plant bioactive compounds and bacteriocins) and antioxidants (plant phenolic compounds) as additional hurdles through different mechanisms (active and intelligent packaging) during HPP can definitely be an effective and innovative intervention in ensuring the complete safety of processed meat products. Moreover, the development of low salt meat products with optimum quality attributes can be highly possible through HPP technology.

[1]  Utaiwan Chattong,et al.  Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes. , 2009, Meat science.

[2]  C. Bruhn.  Enhancing consumer acceptance of new processing technologies , 2007 .

[3]  A. Totosaus,et al.  Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach. , 2008, Meat science.

[4]  A. Sancho,et al.  High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio. , 2015, Food microbiology.

[5]  F. Jiménez-Colmenero,et al.  Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage , 2007 .

[6]  H. Anany,et al.  Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment , 2015, Food and Bioprocess Technology.

[7]  Lone Gram,et al.  Food spoilage--interactions between food spoilage bacteria. , 2002, International journal of food microbiology.

[8]  X. Serra,et al.  Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content. , 2009, Meat science.

[9]  Pinglan Li,et al.  Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham , 2012 .

[10]  Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factors. , 2011, Meat science.

[11]  J. Kerry,et al.  The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages. , 2014, Meat science.

[12]  K. Radhakrishna,et al.  Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. , 2014, Meat science.

[13]  S. Bover-Cid,et al.  High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes. , 2012, International journal of food microbiology.

[14]  Daniela Bermúdez-Aguirre,et al.  Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products. , 2014, Meat science.

[15]  D. J. Morton,et al.  Effects of pressure treatment on the ultrastructure of striated muscle. , 1978, Meat science.

[16]  H. Neetoo,et al.  Influence of prior growth conditions, pressure treatment parameters, and recovery conditions on the inactivation and recovery of Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium in turkey meat. , 2012, International journal of food microbiology.

[17]  M. D. Guàrdia,et al.  Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery. , 2014, Meat science.

[18]  M. Lamballerie,et al.  Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat , 2012 .

[19]  J. Comaposada,et al.  The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham. , 2012, Meat science.

[20]  G. Nuernberg,et al.  Assessment of the antioxidant potential of selected plant extracts--in vitro and in vivo experiments on pork. , 2010, Meat science.

[21]  M. Kontominas,et al.  Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. , 2011, Meat science.

[22]  G. Barbosa‐Cánovas,et al.  Effects of high pressure processing on lipid oxidation: A review , 2014 .

[23]  E. Sentandreu,et al.  Peptide biomarkers as a way to determine meat authenticity. , 2011, Meat science.

[24]  Eun Joo Lee,et al.  Improving functional value of meat products. , 2010, Meat science.

[25]  H. Ramaswamy,et al.  High pressure destruction kinetics of Escherichia coli (O157:H7) and Listeria monocytogenes (Scott A) in a fish slurry , 2008 .

[26]  M. Martínez-Bueno,et al.  Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages. , 2010, Meat science.

[27]  Marco Campus,et al.  High Pressure Processing of Meat, Meat Products and Seafood , 2010 .

[28]  Vibeke Orlien,et al.  Antioxidant active packaging for chicken meat processed by high pressure treatment , 2011 .

[29]  Joshua A. Scheinberg,et al.  High-pressure processing and boiling water treatments for reducing Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus during beef jerky processing , 2014 .

[30]  M. Lavrador,et al.  Antilisterial activity of lactic acid bacteria inoculated on cooked ham. , 2006, Meat science.

[31]  V. Heinz,et al.  Quality considerations with high pressure processing of fresh and value added meat products. , 2012, Meat science.

[32]  Guang-hong Zhou,et al.  Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions , 2015 .

[33]  E. Desmond.  Reducing salt: A challenge for the meat industry. , 2006, Meat science.

[34]  R. Tume,et al.  Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters , 2009 .

[35]  J. Calzada,et al.  Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets , 2012 .

[36]  D. Troy,et al.  Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. , 2000, Meat science.

[37]  P. Trespalacios,et al.  Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels , 2007 .

[38]  Jordi Saldo,et al.  Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages , 2014 .

[39]  Miguel Prieto,et al.  Microbiological food safety assessment of high hydrostatic pressure processing: A review , 2011 .

[40]  M. Gallo,et al.  Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia , 2012 .

[41]  H. Abriouel,et al.  Bacteriocin-based strategies for food biopreservation. , 2007, International journal of food microbiology.

[42]  R. Tume,et al.  Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure. , 2014, Meat science.

[43]  V. Orlien,et al.  Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment. , 2012, Meat science.

[44]  Volker Heinz,et al.  Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon. , 2010 .

[45]  J. Cleveland,et al.  Bacteriocins: safe, natural antimicrobials for food preservation. , 2001, International journal of food microbiology.

[46]  L. Skibsted,et al.  Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products , 2012 .

[47]  Chung-Yi Wang,et al.  Responses of microorganisms to high hydrostatic pressure processing , 2014 .

[48]  S. Koseki,et al.  Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing. , 2007, International journal of food microbiology.

[49]  J. Weiss,et al.  Advances in ingredient and processing systems for meat and meat products. , 2010, Meat science.

[50]  J. Kerry,et al.  Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage. , 2011, Meat science.

[51]  Guang-hong Zhou,et al.  High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages. , 2015, Meat science.

[52]  István Siró,et al.  Functional food. Product development, marketing and consumer acceptance—A review , 2008, Appetite.

[53]  H. Biesalski,et al.  Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? , 2005, Meat science.

[54]  J. Sebranek,et al.  The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey. , 2013, Meat science.

[55]  P. Yu,et al.  Enterocins in food preservation. , 2010, International journal of food microbiology.

[56]  N. Grébol,et al.  Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products , 2009 .

[57]  A. Jofré,et al.  Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham , 2008 .

[58]  M. Medina,et al.  Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham , 2015 .

[59]  I. Jaime,et al.  Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon” , 2007 .

[60]  V. Coma.  Bioactive packaging technologies for extended shelf life of meat-based products. , 2008, Meat science.

[61]  L. Axelsson,et al.  Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage. , 2010, Meat science.

[62]  M. Q. Freitas,et al.  Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. , 2014, Meat science.

[63]  P. Gou,et al.  K-lactate and high pressure effects on the safety and quality of restructured hams. , 2012, Meat science.

[64]  G. Delgado-Pando,et al.  Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast , 2015 .

[65]  J. Waite-Cusic,et al.  High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics , 2014 .

[66]  P. B. Lynch,et al.  Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. , 2001, Meat science.

[67]  S. Toepfl,et al.  High hydrostatic pressure/temperature modeling of frankfurter batters. , 2013, Meat science.

[68]  S. Bover-Cid,et al.  Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham , 2012 .

[69]  P. Purslow,et al.  A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. , 2014, Meat science.

[70]  D. Bravo,et al.  Inactivation of Escherichia coli O157:H7 in dry-cured ham by high-pressure treatments combined with biopreservatives , 2013 .

[71]  B. R. C. L. Júnior,et al.  Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham , 2015 .

[72]  R. Holley,et al.  High hydrostatic pressure effects on the texture of meat and meat products. , 2010, Journal of food science.

[73]  D. Bravo,et al.  High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio. , 2012, Meat science.

[74]  E. Decker,et al.  Healthier meat products as functional foods. , 2010, Meat science.

[75]  J. J. Macfarlane.  PRE‐RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENT , 1973 .

[76]  J. Culioli,et al.  Effects of high pressure on meat: A review. , 1997, Meat science.

[77]  E. Tornberg.  Engineering processes in meat products and how they influence their biophysical properties. , 2013, Meat science.

[78]  S. Bover-Cid,et al.  Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa. , 2014, International journal of food microbiology.

[79]  Guang-hong Zhou,et al.  Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham. , 2011, Meat science.

[80]  J. Arnau,et al.  High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio. , 2011, Meat science.

[81]  N. Grébol,et al.  Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life , 2004 .

[82]  Frédérique Duranton,et al.  New Insights into the High‐Pressure Processing of Meat and Meat Products , 2012 .

[83]  A. Mustapha,et al.  Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. , 2007, Food microbiology.

[84]  Antonio Bevilacqua,et al.  Prolonging microbial shelf life of foods through the use of natural compounds and non‐thermal approaches – a review , 2009 .

[85]  G. Aragão,et al.  Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature , 2013 .

[86]  D. Ledward,et al.  High pressure effects on lipid oxidation in minced pork. , 1996, Meat science.

[87]  V. Guillard,et al.  Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage , 2011 .

[88]  M. Ghoul,et al.  Influence of high pressure on the color and microbial quality of beef meat , 2003 .

[89]  Gustavo V. Barbosa-Cánovas,et al.  An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications , 2011 .

[90]  A. Sancho,et al.  Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio , 2011 .

[91]  Haiqiang Chen.  Temperature-assisted pressure inactivation of Listeria monocytogenes in turkey breast meat. , 2007, International journal of food microbiology.

[92]  B. Marcos,et al.  High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. , 2008, Food microbiology.

[93]  J. Calzada,et al.  Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams. , 2006, Journal of food protection.

[94]  S. Bover-Cid,et al.  Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products , 2012 .

[95]  V. Muchenje,et al.  Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review. , 2014, Food research international.

[96]  M. Ruusunen,et al.  Reducing sodium intake from meat products. , 2005, Meat science.

[97]  J. Arnau,et al.  Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages , 2013 .

[98]  R. Brannan.  Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. , 2007, Journal of food science.

[99]  J. J. Macfarlane,et al.  Binding of comminuted meat: Effect of high pressure. , 1984, Meat science.