Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration.
Hyperbaric storage at room temperature (without temperature control) of raw bovine meat was studied and compared to refrigeration. Samples were first stored for 12h at 50, 100 and 150MPa, and in a second set of experiments, for a longer period of 10days at 50MPa. For the 12h storage, refrigeration and 50MPa had a similar microbial growth inhibition effect and, at 100 and 150MPa an additional microbial inactivation effect was found. For the longer experiment (10days at 50MPa) results pointed for a shelf-life increase of raw beef compared to samples stored under refrigeration. For both tests (12h and 10days) samples preserved under pressure showed no detrimental effect on physicochemical parameters comparatively to the initial and refrigerated samples. These results indicate that hyperbaric storage at room temperature not only allows high energy savings, but additionally has potential to extend the shelf-life of a perishable food product compared to refrigeration.
QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Paulo
P
Freitas
QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Sofia A
SA
Pereira
QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Mauro D
MD
Santos
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
Susana P
SP
Alves
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
Rui J B
RJB
Bessa
QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Ivonne
I
Delgadillo
QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal. Electronic address: jorgesaraiva@ua.pt.
Jorge A
JA
Saraiva
D000818:Animals; D058491:Bacterial Load; D002417:Cattle; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003116:Color; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005227:Fatty Acids / Q000032:analysis; D005240:Feasibility Studies; D005506:Food Contamination; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D000069466:Red Meat / Q000382:microbiology*; D012034:Refrigeration; D013696:Temperature; D015003:Yeasts / Q000302:isolation & purification
D005227:Fatty Acids
Beef; Food preservation; Hyperbaric storage; Raw meat; Refrigeration; Shelf-life