Combination of a Natural Bioactive Compound and High-Hydrostatic-Pressure Treatment to Increase the Shelf-Life and Quality of Pork Meat

• DOI: 10.3390/app14188212
• Publication Date: 2024-09-12T10:31:40Z
• Authors: Tamás Csurka; Zoltán Fekete; Anna Visy; Karina Ilona Hidas; István Dalmadi; Ferenc Horváth; László Ferenc Fri...; Gábor Jónás
• Keywords: Hydrostatic pressure

Currently, there is a growing demand for ready-to-eat, prepared, high-quality, preservative-free products. However, the shelf-life of these products often so short that relatively high percentage cannot be sold and end up as food waste. In this study, pork loin with different marinades (paprika herbs) was treated hydrostatic pressures (0 MPa, 300 450 MPa 600 MPa) bioactive component (piperine) then quality meat examined after 0, 4, 8, 12 14 days cold storage. Changes were monitored using color, pH, texture microbiological analyses. Both pressure, piperine enrichment, storage time interactions factors had significant effect on samples marinades. Due to denaturation myoglobin, slices less red lighter HHP treatment. The addition reduced lightness. pH increased increasing pressure decreased time. treatment significantly hardness, at being 19% harder than those MPa. Microbiological results indicated effectively anaerobic total live plate counts, ensuring satisfactory sensory throughout Piperine fortification also resulted in more favorable status during without any perceptible change properties These findings underscore effectiveness enrichment enhancing safety marinated meats.