High Pressure Processing

1. 16 February 2017
PRESERVATION OF MEAT USING HIGH
PRESSURE PROCESSING
Major Advisor
DR. SATHU T
ASSISTANT PROFESSOR
DEPARTMENT OF LIVESTOCK
PRODUCTS TECHNOLOGY
ATHIRA PRAKASH
(14-MVM-06)

2. Outline
o Introduction
o History
o Working principle
o Effect on various physico-chemical characters of meat
o Product wise application of HPP
o Major HPP industries in the World
o Major HPP industries in India
o Conclusion
o References
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3. Introduction
 Process of treating and handling food to stop or slow
down food spoilage, loss of quality, edibility, or
nutritional value and thus allow for longer food storage.
 Various methods –
I. Using chemicals and microbes
II. By controlling water
III. Using heat and energy
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4. History
 Technology by which a product is statically
treated at or above 100 MPa by means of a
liquid transmitter (Simonin et al., 2012)
 First studied by Hite et al. (1899)
 High acid jam – April 1990 - Japan
 Process temperature can be specified from
below 0 °C (to minimize any effects of
adiabatic heat) to above 100 °C (FDA)
 Exposure time ranges between millisecond
pulse to about 20 min.
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(Pic. Source : Elamin et al., 2015)

5. WORKING PRINCIPLE
 3 principles –
 Le Chatelier’s principle
 Principle of microscopic ordering
 Isostatic principle
 2 types – direct and indirect
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6. Direct pressure
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(Pic. Source : Yordanov and Angelova, 2010)

7. Indirect pressure
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(Pic. Source : Yordanov and Angelova, 2010)

8. Processing
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pic source : Hiperbaric

9. Effect on raw meat tenderization
and texture:
 Pre rigor high pressure treatment – shortening of muscle and
improved tenderness after cooking. (Macfarlene, 1973)
 Disruption of sarcoplasmic reticulum membrane – increased
cytosolic Ca2+ ( Okomoto et al., 1995)
 Also activation of enzymatic systems – calpains and cathepsins.
(Kubo et al., 2002; Homma et al., 1996)
 Activation of cytosolic proteinase complex – proteosome (Rivett,
1993)
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10. Mean shear force value of HPP
treated pork loins
16 February 2017 10pic source : Smit et al, 2010

11. Shear force value of HPP treated
beef cuts
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Control average shear
force (lbs)
Test average shear force
(lbs)
Eye of the round 9.215 7.255
Rib eye 6.66 3.545
Strip 8.78 3.125
Tenderloin 4.715 2.635
Top round 9.03 4.465
Average 7.68 4.21

12. Effect on water retention and
texture of meat products
 High pressure treatment of cooked sausages at 500 MPa and
65 ◦C gives less firm, more cohesive products (Mor-Mur and Yuste,
2003).
 High-pressure treatment of meat batters before cooking gives
rise to more elastic gels (Iwasaki et al., 2006) and low cooking
loss (Sikes et al., 2009)
 Increased water holding capacity (Carballo et al., 1997)
 Depends on product composition (Iwasaki et al., 2006)
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13. Drip loss in HPP treated pork loins
16 February 2017 13pic source : Smit et al, 2010

14. Cooking yield in HPP treated turkey
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pic source : Smit et al, 2010

15. Effect on microbial inactivation
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(Pic. Source : Hiperbaric)

16. Microbial inactivation cont..
 Cell membrane alterations are probably the
main cause of cell death (Patterson, 2005)
 Ribosome dissociation has also been shown
to limit cell viability at high pressure (Abe,
2007)
 Yeasts and moulds are more pressure-
sensitive than are bacterial vegetative cells
(Patterson, 2005)
 Relatively moderate pressure levels (200 to
300 MPa) are sufficient (Gamble et al., 1998)
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17. Microbial inactivation Cont..
 Not effective against spore forming
bacteria – require pressure –
temperature combination.
 High pressure – damage virus
envelope (Hogan et al., 2005)
 Prions – pressure resistant (Taylor,
1999)
 Also depends on stage of growth –
stationary phase more pressure
resistant (McClements et al., 2001)
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(pic source : Hiperbaric)

18. High-pressure effects on colour
 Increase in L* is observed
(Beltran et al., 2004)
 Observed as a lightening effect
(Beltran et al., 2004)
 Due to myoglobin denaturation
and/or haeme displacement or
release. (Carlez et al., 1995)
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pic source : Tintchev et al, 2010

19. Effect of HPP on meat colour of various
species
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pic source : Hiperbaric

20. High pressure effects on aroma and
taste
 No significant changes in the raw aroma profile
(Schindler et al., 2010)
 Reduce the content of volatile compounds from
Maillard reaction (Campus et al., 2008).
 Increases the overall autolytic activity of raw meat and
leads to a higher concentration of free amino acids
(Ohmori et al., 1991).
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21. Sensory score card of HPP treated
chicken sausage
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22. Effect on oxidation of meat
 No role in oxidation up to 200 Mpa
 pro-oxidant effect start between 200 – 400 Mpa.
 GC-MS studies – presence of hexanal, octanal and
nonanal compounds.
 Development of pressed-over-flavour (Wiggers et al.,
2004)
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23. HPP effect in oxidation of chicken
breast
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pic source : Wiggers et al, 2004

24. Product wise application of HPP
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(pic source : Campus, 2010)

25. HPP products
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26. Major HPP industries in the world
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27. HPP industries in India
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28. conclusion
 A promising method of preservation without
compromising the sensory and nutritional characteristics
of food.
 Addition of antioxidants improves the effectiveness of
method.
 High pressure processing combined with high temperature
and improve the microbial safety of meat and meat
products.
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29. Reference
 Andres, A., Adamsen, C., Møller, J., Ruiz, J. and Skibsted, L. 2006. High-
pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative
stability during chill storage packed in modified atmosphere. Eur. Food Res.
Technol. 222(5):486–91.
 Aymerich, T., Picouet, P.A. and Monfort, J.M .2008. Decontamination
technologies for meat products. Meat Sci. 78:114–129
 Bouton, P.E., Ford, A.L., Harris, P.V., Macfarlane, J.J. and O’Shea J.M. 1977.
Pressure-heat treatment of post rigor muscle: effect on tenderness. J. Food Sci.
42(1):132–5
 Cheftel J.C. 1995. Review: High Pressure, Microbial Inactivation and Food
Preservation. Food Sci. Technol. Int. 1: 75-90
 FDA. 2013. Food Code. U.S Public Health Services, Food and Drug
Administration, College Park, USA pp: 44
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30.  Heremans, K. 2003. Ultra high pressure treatments of foods, Kluwer Academic
Plenum Publishers, New York, 23-51
 Horgan, D.J. and Kuypers, R. 1983. Effect of high-pressure on the regulation of
phosphorylase-activity in pre-rigor rabbit muscle. Meat Sci. 8(1): 65–77
 Koohmaraie M. 1994. Muscle proteinases and meat ageing. Meat Sci. 36(1–
2):93–104.
 Locker, R.H. 1960. Degree of muscular contraction as a factor in tenderness of
beef. J Food Sci. 25(2):304–7
 Macfarlane, J.J. 1973. Pre-rigor pressurization of muscle: effects on pH; shear
value and taste panel. J. Food Sci. 38(2):294–298
 Marcos, B., Kerry, J.P. and Mullen, A.M. 2010. High-pressure-induced changes
on sarcoplasmic protein fraction and quality indicators. Meat Sci. 85(1):115–20
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