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.
Meat Science – Elsevier
Published: Nov 1, 2016
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