A major issue in the shelf life of fresh meat is discoloration. The bright red colour of fresh meat is caused by oxymyoglobin, which is formed from myoglobin (deep purple) due to the presence of oxygen. During storage this red colour will turn into a grey brownish colour. The brown colour comes from the layer of metmyoglobin in the meat, this metmyoglobin is formed by an oxidation of myoglobin and a reduction of oxymyoglobin. To what extend the formation of metmyoglobin will occur depends on many factors; what kind of animal is used, what part of the animal is used, gender, age, pre-slaughter stress, hygiene during slaughter, packaging and storage conditions, etc. In this project the influence of mild high pressure treatment on the colour and micro-biological contamination of fresh meat is examined. The pressures used vary from 50 MPa (500 bar) up to 200 MPa (2000 bar) and a holding time of approximately 5 to 20 minutes. The initial temperatures were between 0 and 10°C. In these ranges of pressures, temperatures and times it is possible to improve the quality and shelf life of many meat types without changing the fresh appearance of the meat. Our research shows an improvement in the colour stability and a decrease in the micro-biological contamination and growth in fresh beef.
|Publication status||Published - 2004|
|Event||FOSARE Seminar 4 : Novel preservation technologies in relation to food safety - |
Duration: 22 Jan 2004 → 23 Jan 2004
|Seminar||FOSARE Seminar 4 : Novel preservation technologies in relation to food safety|
|Period||22/01/04 → 23/01/04|