Ultra-High Pressure Chilled Meat Processing: A Promising Storage Method

Abstract

The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color, smell, texture), microbiological safety, so KMAFAnM, yeast and other studied parameters do not exceed the requirements of the technical regulation of the Customs Union “On Food Safety” (TR TS 021/2011), prevents the breakdown of protein and does not result into oxidative damage. At that time, samples of chilled meat not processed by pressure, after 60 days of refrigerated storage, corresponded to stale meat according to organoleptic, physiochemical and microbiological indicators. Therefore, the processing of meat, packed in vacuum packaging, helps to increase its storage time. We have calculated the design of equipment for processing meat with high pressure, by comprehensive compression of the working fluid in a special working chamber.