Effect of high pressure processing on meat and meat products. A review

High pressure processing of meat is considered the best non-thermal processing technology to prolong the shelf life and safety of meat, semifinished meat and ready-to-eat meat products preserving sensory and nutritional properties.Material and methods.The object of the paper is properties of meat, minced meat products, gel and protein conformation of myofibrillar proteins treated with high pressure.The research method is the analysis and synthesis of the latest study of the world's leading scientific journals.Result and discussion.During high pressure processing, pressure level is 100-1000 MPa and temperature range is -20 °C to 90 °C.The relevance and perspectiveness of the research of the use of high pressure technology in the meat industry have been proved on the basis of the analysis of the principle of high pressure processing of meat and meat products, the i MPact of high pressure on: muscle features (pH, colour, texture, tenderness and water-holding capacity); minced meat products (water-and fat-holding capacity, texture); quality features of gel and protein conformation of myofibrillar proteins (water-and fat-holding capacity of myofibrillar proteins, covalent and noncovalent bonds, protein conformation of myofibrillar proteins).High pressure processing improves features of muscle, minced meat products and myofibrillar proteins.The application of moderate pressure treatment to prerigor meat maintains the colour and tenderness.High pressure treatment can increase water-and fat holding capacity and texture of minced meat.High pressure also affects on covalent and noncovalent bonds and protein conformation of myofibrillar proteins, develops water-holding capacity, improves texture of myofibrilla proteins.Conclusion.The use of high pressure processing technology in the meat industry is important and promising.However, the effect of factors on muscle properties, minced meat and myofibrillar proteins when using high pressure is very complex and it should be studied further.