| Issue |
E3S Web of Conf.
Volume 222, 2020
International Scientific and Practical Conference “Development of the Agro-lndustrial Complex in the Context of Robotization and Digitalization of Production in Russia and Abroad” (DAIC 2020)
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|---|---|---|
| Article Number | 03011 | |
| Number of page(s) | 6 | |
| Section | Efficient Production, Storage, Processing and Pre-sale Preparation of Agricultural Products. Creation of Safe and High-quality, Including Functional Food Products Based on Modern Genetic and Breeding Methods in Crop Production and Animal Husbandry | |
| DOI | https://doi.org/10.1051/e3sconf/202022203011 | |
| Published online | 22 December 2020 | |
High Pressure Processing of Meat and Meat Products: Application Aspects and Prospects of Use
1 M.N. Miheev Institute of Metal Physics of the Ural Branch of the Russian Academy of Sciences, 620137 18 Sofia Kovalevskaya Str., Ekaterinburg, Russia
2 Ural State University of Economics, 8 Marta/ 62/45Narodnaya Volya Str., 620144, Ekaterinburg, Russia
* Corresponding author: cafedra@list.ru
The authors consider the technology of processing meat and meat products using high hydrostatic pressure (HHP). Based on the results of research carried out in different countries in different years and the results of our own research, the effectiveness of the use of high pressure and its role in the control and stabilization of the microflora of finished meat products and increasing their shelf life is shown. Research data indicating the possibility of using high pressure in the processing of minced meat and beef trimmings are presented. Differences in the technical parameters of the HHP technology have been established, the results show the possibility of applying a pressure value of 250 MPa, in contrast to 300-600 MPa used in research by foreign scientists. The results obtained on the protein component of cooked sausage products exposed to high pressure are of applied research interest and expand the research database. The authors consider the continuation of research in determining the optimal parameters of this technology, identifying the impact on the consumer properties of meat products, and developing organizational and methodological measures to increase the commercialization of high hydrostatic pressure processing to be promising areas.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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