|Williams Campbell, Anisha|
Submitted to: International Society for Optical Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/8/2000
Publication Date: N/A
Citation: N/A Interpretive Summary: The food industry is continuously searching for non-thermal technologies to maintain the quality of meat products while reducing microbial contamination. Hydrodynamic pressure processing (HDP) using an explosive charge to generate a shock wave is a newly emerging non-thermal technology developed to instantaneously tenderize meat. The purpose of this study was to determine the effect of HDP on microorganisms found in/on intentionally temperature abused meat products (pork/beef stew pieces or ground beef). Using temperature abused meat products provided an increase in microbial population which allowed the evaluation of the effectiveness of HDP to reduce bacteria. Various parameters of HDP were investigated. Results showed that 2-3 log reductions can be achieved in both stew pieces for ground beef using HDP. The magnitude of performance for HDP to inhibit bacteria and more research is needed to optimize this technology for use as a successful preservation technique.
Technical Abstract: Hydrodynamic pressure processing (HDP) was investigated as an alternative non-thermal preservation technique to reduce microorganisms found in/on meat products. Pork/beef stew pieces and ground beef (GB) were examined. All meat samples were stored at room temperature (23 deg C) for 22 h representing temperature abuse (TA) conditions. Following storage, samples were divided in lots for controls and HDP-treatment. Meat samples were vacuum packaged for HDP treatment (binary explosive placed 6 or 12 inches from meat surface; 54-L steel shock wave container). Pork/beef stew pieces were treated with 100 g @ 12 inches. GB was treated with 25, 50, 75, or 100 g @ 12 inches and 75 @ 6 inches. Samples were assayed for total aerobic plate counts (APC; log10 CFU/g) after treatment. Microorganisms were reduced (2 log; P<0.05) in pork/beef stew pieces using 100 g @ 12 inches. A reduction (2-3 log; P<0.05) was found in GB using 50, 75, or 100 g @ 12 inches. There was no decrease in bacteria after using 25 g @ 12 inches. An inconsistent and diminished effect on bacteria was found using 75 g @ 6 inches. It can be concluded from these studies that HDP has the capability of reducing microorganisms found on the surface (whole stew pieces) and throughout (ground beef) meat products.