High pressure technology in the manufacture of minimally-processed meat products

Abstract

High hydrostatic pressure processing was applied to raw minced meat prior to product formulation and the results indicate that with 50 MPa pressure it was possible to reduce the salt in frankfurters from 2.5% to 1.5% without compromising the safety and overall quality. Similarly the phosphate content of frankfurters could be reduced from 0.5% to 0.25% after pressure treatment. Cook loss from the treated frankfurters was significantly reduced indicating a higher yield of product due to the high pressure.