Application of physical methods for increasing the shelf life of meat raw materials
The aim of the work was to study the influence of high pressure on the safety of meat. For the experiment, two groups (the reference and experimental ones) of beef samples weighing 500 g from the scapular carcass part and beef fat were formed. The test samples were subjected to a pressure of 800 MPa for 5 minutes using an experimental unit - a hydrostat. The reference samples of meat and fat were not treated with pressure. The meat samples of the reference group according to their organoleptic indicators after 30 and 60 days of storage were hardly fresh and stale, respectively. While the experimental meat samples were fresh. The treatment of meat with high pressure had a positive effect on its preservation. It was established that for samples of meat of the first group (the reference one) the quantity of mesophilic aerobic and facultative anaerobic microorganisms did not exceed 2,1∙102, 2,1∙103 and 3,4∙105 CFU/g after 15, 30 and 60 days of storage, with the norm for fresh meat packed under vacuum being not more than 1,0∙104 CFU/g. Yeast in the reference group in 30 and 60 days of storage were 2.5∙103 and 5.1∙105 CFU/g, with the normal quantity not exceeding 1∙103 CFU/g. The samples of meat treated with high pressure were sterile, mesophilic aerobic and facultative anaerobic microorganisms and yeast were not found. The determination of nutritional value after the expiration of the studied storage period showed that by the end of the storage period the amount of protein decreased by 1.5 % and by 3.1 % in the experimental and reference meat samples, respectively. The fat content decreased by 1.7 % and 4.3 %. The content of protein decay products in the meat samples treated with high pressure corresponded to the norm for fresh meat. The obtained data showed high safety of cooled meat treated with high pressure