Influence of high pressure processing at 580 MPa and other antimicrobials on minced beef
Pepa Natsaridu
Abstract: High Pressure Processing (HPP) is a non-thermal process, mainly applicable for inactivation of
microorganisms. The benefits of this technology as a method of preservation are well known, but
there is insufficient data related to the effect of this treatment in combination with antimicrobials
in meat and meat products. An experimental program was performed with minced beef muscle (m.
Semimеmbranosus), with the aim reducing or avoiding the growth of spoilage microorganisms by
applying high-pressure treatment (580 MPa) at a processing temperature of , +4 °C and holding time
(240–480 s). The second monitored effect was the combination of high pressure processing (580
MPa, 240 s) and added antimicrobials - Medoliva Plus with concentration 0.3%, Sodium lactate with
concentration 0.3% and 15 minutes treatment with ozonized water. The test samples were packed in
plastic bags and stored at temperature +4 °C for 38 days.
Experimental data shows that the treatment with a pressure of 580 MPa and a holding time of 240 s
is an effective method for reducing the available microflora and extending the shelf life. The best result
was obtained with the added sodium lactate-diacetate, both on the total number of microorganisms
and on lactic acid bacteria, retaining its strong antimicrobial abilities for the entire storage period.
Compared to the other monitored microorganisms, the three used antimicrobials have an equally
positive effect on Enterobacteriaceae and do not allow the growth of microflora from 1 to 38 days. In
this regard, the application of high pressure processing with the parameters (580 MPa, 240 s, +4 °C) is
a highly effective method for reducing the number of non-pathogenic microorganisms, which ensures
safety and prolongs the shelf life of chilled minced meat.
microorganisms. The benefits of this technology as a method of preservation are well known, but
there is insufficient data related to the effect of this treatment in combination with antimicrobials
in meat and meat products. An experimental program was performed with minced beef muscle (m.
Semimеmbranosus), with the aim reducing or avoiding the growth of spoilage microorganisms by
applying high-pressure treatment (580 MPa) at a processing temperature of , +4 °C and holding time
(240–480 s). The second monitored effect was the combination of high pressure processing (580
MPa, 240 s) and added antimicrobials - Medoliva Plus with concentration 0.3%, Sodium lactate with
concentration 0.3% and 15 minutes treatment with ozonized water. The test samples were packed in
plastic bags and stored at temperature +4 °C for 38 days.
Experimental data shows that the treatment with a pressure of 580 MPa and a holding time of 240 s
is an effective method for reducing the available microflora and extending the shelf life. The best result
was obtained with the added sodium lactate-diacetate, both on the total number of microorganisms
and on lactic acid bacteria, retaining its strong antimicrobial abilities for the entire storage period.
Compared to the other monitored microorganisms, the three used antimicrobials have an equally
positive effect on Enterobacteriaceae and do not allow the growth of microflora from 1 to 38 days. In
this regard, the application of high pressure processing with the parameters (580 MPa, 240 s, +4 °C) is
a highly effective method for reducing the number of non-pathogenic microorganisms, which ensures
safety and prolongs the shelf life of chilled minced meat.
Keywords: antimicrobial; High pressure processing (HPP); microbial inactivation; minced beef
Date published: 2021-08-27
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