Duma-Kocan Paulina, Rudy Mariusz, Gil Marian, Żurek Jagoda, Stanisławczyk Renata, Krajewska Anna, Dziki Dariusz
Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland.
Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Ćwiklinskiej 2, 35-601 Rzeszów, Poland.
Foods. 2024 Jul 1;13(13):2089. doi: 10.3390/foods13132089.
The primary objective of this investigation was to assess the influence of high hydrostatic pressure (HHP) and the duration of cold storage on the physicochemical, technological, and sensory attributes as well as the nutritional composition and shelf life of meat. The experimental framework involved utilizing samples derived from the semimembranosus muscle of pork. Each muscle obtained from the same carcass was segmented into six distinct parts, with three designated as control specimens (K) and the remaining subjected to vacuum packaging and subsequent exposure to high hydrostatic pressure (200 MPa at 20 °C for 30 min). Comprehensive laboratory analyses of the meat were conducted at 1, 7, and 10 days post slaughter. The meat was cold-stored at +3 ± 0.5 °C. The findings of the study elucidated that the application of high hydrostatic pressure exhibited a favorable impact on the extension of the raw meat's shelf life. The tests showed a significant ( < 0.05) decrease in the total number of microorganisms compared to the control sample after 7 (K: 4.09 × 10, HHP: 2.88 × 10 CFU/g) and 10 (K: 7.40 × 10, HHP: 2.42 × 10 CFU/g) days of cold storage. It was also found that using HHP increased the pH value after 1 (K: 5.54, HHP: 5.77) and 7 (K: 5.60, HHP: 5.87) days of storage.
本研究的主要目的是评估高静水压（HHP）和冷藏时间对猪肉的物理化学、工艺和感官特性以及营养成分和保质期的影响。实验框架包括使用源自猪半膜肌的样本。从同一胴体获取的每块肌肉被分割成六个不同部分，其中三个指定为对照样本（K），其余部分进行真空包装，随后暴露于高静水压（20℃下200MPa，持续30分钟）。在屠宰后1天、7天和10天对肉进行全面的实验室分析。肉在+3±0.5℃下冷藏。研究结果表明，高静水压的应用对延长生肉保质期具有积极影响。测试显示，冷藏7天（K：4.09×10，HHP：2.88×10 CFU/g）和10天（K：7.40×10，HHP：2.42×10 CFU/g）后，与对照样本相比，微生物总数显著（<0.05）减少。还发现，使用HHP在储存1天（K：5.54，HHP：5.77）和7天（K：5.60，HHP：5.87）后提高了pH值。
