Effects Of Ultra High Pressure Technology On Meat Quality

Ultra High Pressure Technology is also known as ultra high pressure sterilization technology that is a kind of pure pHysical nonthermal processing method. Its biggest advantage is not only does not destroy the heat food nutrition, but also can well keep the original color flavor and shape of the food.This topic with pork meat for material investigated the effect of ultra high pressure technology on properties of pork, and explored objective evaluation method of meat properties; we salt meat treat by ultra high pressure technology and study the effect of ultra high pressure technology on pHysical and chemical properties of meat and explored the change of properties of meat in the process of storage.This paper studies the effect of ultra high pressure technology on colony count and escherichia coli of meat, the results show that the total bacterial count of meat dropped significantly after treated by pressure:of 0.1-400 MPa and be noticeable when pressure is higher than 400 MPa; The total bacterial count of meat was a dramatic decline when the pressure holding time less than 15 minutes and it is not noticeable when the pressure holding time ismore than 15 minutes, There is no escherichia coli detected after treat by pressure of 300 MPa,10min. Escherichia coli is sensitive to pressure.With elasticity, tenderness, TBA, TVB-N, pH for assessment indicators by studying effect of ultra high pressure technology on properties of meat, the results show that the elasticity, tenderness, TBA, pH of meat is increasing when it is treated by ultra high pressure technology but not obvious in TVB-N. With Elasticity, Tenderness and Colony count for mainly assessment indicator, determine that high pressure treatment pressure and pressure holding time that is optimal is 400MPa,15min.With NaCl content,water-holding capacity elasticity, tenderness, TBA, chromogensis ratio for assessment indicators, studying effect of ultra high pressure technology on Processing Character of meat, the results show that it can decrease salt pickled time, chromogensis ratio and increase NaCl content, water-holding capacity elasticity, tenderness, TBA, but not effect pH, TVB-N of pickled meat.With Colony count, Elasticity, tenderness, TBA, TVB-N, pH for assessment indicators, studying effect of Ultra High Pressure Technology on storing property of meat, It turned out that compared with controls, the treatment have A slower growth rate in Colony count and TVB-N but opposite in TBA, the changes of elasticity, tenderness, TBA, pH of meat is not obviousThrough studied the stability measured by texture and the correlation of subject and objective, the methods were established:P/100 was used to detect the Elasticity and tenderness of meat, the stability of results were 4.975%,7.924% and the correlation coefficient were 0.967,0.963.