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Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat

Duranton, Frédérique, Guillou, Sandrine, Simonin, Hélène, Chéret, Romuald, de Lamballerie, Marie
Innovative food science & emerging technologies 2012 v.16 pp. 373-380
consumer demand, flora, high pressure treatment, lactic acid bacteria, meat processing, pork, raw meat, shelf life, sodium chloride, sodium nitrite, spoilage
The interaction of high pressure (up to 500MPa at 20°C for 6min) with sodium chloride (0%–3%) or sodium nitrite (0mg/kg–100mg/kg) on the outgrowth of four endogenous flora of pork meat was investigated during storage after a cold-chain break. First, the effect of high pressure was investigated. Next, high-pressure treatments at 350MPa were combined with the addition of salt or sodium nitrite. Interesting results were observed for the lactic acid bacteria of the salted samples. Whereas salt or 350MPa processing alone was not sufficient to delay the growth of these bacteria until the end of storage, the combination treatment resulted in low microbial counts (below 2logCFU/g) at the end of storage. The results of this study suggest the existence of a synergy between salt and high pressure that could result from pressure sensitization of bacterial cells. INDUSTRIAL RELEVANCE: Meat products must contain enough hurdles to inhibit the growth of pathogenic or spoilage microorganisms. The existence of synergy between high pressure and salt or nitrite is promising for the manufacture of meat products. In fact, the use of high-pressure processing could be an approach to limit the addition of salt and nitrite while ensuring extended shelf life, as consumers demand simpler and healthier formulations.