Shelf-Life and Safety Enhancement of Processed Meat by Hydrostatic Pressure in Combination with Moderate Temperature and Biopreservatives, Phase IV

摘要

The effectiveness of a moderate hydrostatic pressure in combination with moderate temperature and biopreservatives to reduce high populations of pathogenic and spoilage bacteria in processed meat products was determined. Roast beef and fermented summer sausage were inoculated with 10(3) to 10(4) cells/g of four pathogens and four spoilage bacteria along with pediocin AcH or one of two bacteriocin-based biopreservatives. After vacuum-packaging, the bags were pretempered in a water bath to 50 C and then pressurized at 50,000 psi for 5 min at 50 C. The products were then stored at 25 C and examined at selected intervals for the presence and numbers of pathogenic and spoilage bacteria during storage up to 12 weeks. The results showed the complete kill of the spoilage and pathogenic bacteria in roast beef as no growth was observed after 12 weeks at 25 C in these samples. Pressurization of processed meat products at 50,000 psi for 5 min at 50 C indicates safety and long shelf-life even during extended storage at abusive temperatures.