IMPACT OF LOW-TEMPERATURE LONG-TIME PROCESSING ON QUALITY CHARACTERISTICS AND SAFETY OF WHOLE-MUSCLE PORK PRODUCTS
DOI:
https://doi.org/10.15421/jchemtech.v33i2.323861Keywords:
temperature treatment; cooking method; pork meat; microbiological characteristics; quality.Abstract
The parameters and methods of meat temperature treatment have a significant impact on its quality, biological value and technical and economic characteristics, which is of particular importance for a modern manufacturer. The development of new heat treatment modes for the production of high-quality meat products is a priority direction for the meat processing industry. Aim. Investigation of the use of low-temperature modes of processing meat raw materials on the physicochemical, technological, organoleptic properties and microbiological safety of finished cooked and cooked-smoked pork products. Methods. The developed temperature and time parameters of heat treatment of pork meat were investigated; microbiological and organoleptic studies were conducted, the yield of the finished product was calculated, amino-ammonium nitrogen, residual activity of acid phosphatase, pH and acid number were determined. Results. The developed temperature treatment parameters are sufficient for inactivating the necessary amount of microorganisms and ensuring the safety of the product. The manufactured products do not contain pathogenic and conditionally pathogenic microorganisms, and the total amount of microbiota is at a low level. Products made according to the developed thermal processing modes have significantly lower weight loss and better taste characteristics compared to control samples. The study of residual acid phosphatase activity showed that all samples underwent the necessary thermal treatment and reached culinary readiness. Conclusions. Production of whole-muscle pork products under the developed modes results in less destructive changes in protein and fat components of meat, as well as to less weight loss of the finished product with effective destruction of microorganisms.
References
Echegaray, N., Hassoun, A., Jagtap, S., Tetteh-Caesar, M., Kumar, M., Tomasevic, I., Goksen, G., Lorenzo, J. M. (2022). Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry. Applied Sciences, 12(14), 6986. https://doi.org/10.3390/app12146986.
Gómez, I., Janardhanan, R., Ibañez, F. C., Beriain, M. J. (2020). The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods, 9(10), 1416. https://doi.org/10.3390/foods9101416.
Vishwakarma, S., Kulshrestha, R., Tiwari, S. (2024). Cooking Methods and Their Implications in the Preservation of Food Nutrients and Health Benefits. In: Traditional Foods: The Reinvented Superfoods. Springer, Cham. https://doi.org/10.1007/978-3-031-72757-3_12.
Rocca-Poliméni, R., Vilet, N. Z., Roux, S., Bailleul, J. L., & Broyart, B. (2019). Continuous measurement of contact heat flux during minced meat grilling. Journal of Food Engineering, 242, 163–171. https://doi.org/10.1016/j.jfoodeng.2018.08.032.
Warner, R. D., Wheeler, T. L., Ha, M., Li, X., Bekhit, A. E. D., Morton, J., Zhang, W. (2022). Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies. Meat science, 185, 108657. https://doi.org/10.1016/j.meatsci.2021.108657.
Xia, C., Wen, P., Yuan, Y., Yu, X., Chen, Y., Xu, H., Wang, J. (2021). Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties. RSC advances, 11(35), 21629–21641. https://doi.org/10.1039/D1RA03151A.
Dominguez-Hernandez, E., Salaseviciene, A., Ertbjerg, P. (2018). Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Science, 143, 104–113. https://doi.org/10.1016/j.meatsci.2018.04.032.
Saito, K., Yoshinari, M., Ishikawa, S. I. (2022). Effects of low-temperature long-time sous-vide cooking on the physicochemical and sensory characteristics of beef and pork shank. Journal of Culinary Science & Technology, 20(2), 165–179. https://doi.org/10.1080/15428052.2020.1821859.
Dominguez-Hernandez, E., Ertbjerg, P. (2021). Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork. Meat Science, 175, 108454. https://doi.org/10.1016/j.meatsci.2021.108454.
Ismail, I., Hwang, Y.H., Joo, S.T. (2019). Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris. Food Bioprocess Technol, 12, 1000–1009 https://doi.org/10.1007/s11947-019-02272-4 .
Latorre, M. E., Palacio, M. I., Velázquez, D. E., Purslow, P. P. (2019). Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking. Meat Science, 153, 109–116. https://doi.org/10.1016/j.meatsci.2019.03.016.
Liu, J., Li, X., Jing, R., Huang, X., Geng, F., Luo, Z., Huang, Q. (2024). Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure. Food Quality and Safety, 8, fyae025. https://doi.org/10.1093/fqsafe/fyae025.
Synytsia, O., Vinnikova L. (2021). Influence of the low-temperature treatment conditions on quality and safety of the pork meat. Scientific Works of NUFT, 27(4), 187–198. https://doi.org/10.24263/2225-2924-2021-27-4-19.
Vinnikova L. (2017). [Meat product technology. Theoretical foundations and practical recommendations]. Kiev: Osvіta Ukrayini. (In Russian).
Yevlash, V. V., Hazzavi-Rohozina, L. V., Pilyuhina, I. S., Falko, O. V., Chyzhevskyi, V. V. (2023). [Effect of flavonoid quercetin on the microorganisms of fish svizhovylovlenoi ta vmist amino-amiachnoho azotu pry hypotermichnomu zberihanni]. Scientific Works of NUFT, 29(5), 100–110. (In Ukrainian). https://doi.org/10.24263/2225-2924-2023-29-5-10
Aaliya, B., Sunooj, K. V., Navaf, M., Akhila, P. P., Sudheesh, C., Mir, S. A., George, J. (2021). Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques. Food Research International, 147, 110514. https://doi.org/10.1016/j.foodres.2021.110514.
Ramirez-Hernandez, A., Inestroza, B., Parks, A., Brashears, M. M., Sanchez-Plata, M. X., Echeverry, A. (2018). Thermal inactivation of Salmonella in high-fat rendering meat products. Journal of food protection, 81(1), 54–58. https://doi.org/10.4315/0362-028X.JFP-17-126.
Ayub, H., Ahmad, A. (2019). Physiochemical changes in sous-vide and conventionally cooked meat. International journal of gastronomy and food science, 17, 100145. https://doi.org/10.1016/j.ijgfs.2019.100145.
Kondjoyan, A., Oillic, S., Portanguen, S., Gros, J. B. (2013). Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat. Meat science, 95(2), 336–344. https://doi.org/10.1016/j.meatsci.2013.04.061.
Przybylski, W., Jaworska, D., Kajak-Siemaszko, K., Sałek, P., Pakuła, K. (2021). Effect of heat treatment by the sous-vide method on the quality of poultry meat. Foods, 10(7), 1610. https://doi.org/10.3390/foods10071610.
Tornberg, E. V. A. (2005). Effects of heat on meat proteins–Implications on structure and quality of meat products. Meat science, 70(3), 493–508. https://doi.org/10.1016/j.meatsci.2004.11.021.
Zielbauer, B. I., Franz, J., Viezens, B., Vilgis, T. A. (2016). Physical aspects of meat cooking: Time dependent thermal protein denaturation and water loss. Food biophysics, 11, 34–42. https://doi.org/10.1007/s11483-015-9410-7.
Schwartz, M., Marais, J., Strydom, P. E., Hoffman, L. C. (2022). Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2843–2872. https://doi.org/10.1111/1541-4337.12948.
Mortensen, L. M., Frøst, M. B., Skibsted, L. H., Risbo, J. (2012). Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef. Journal of Culinary Science & Technology, 10(1), 75–90. https://doi.org/10.1080/15428052.2012.651024.
Becker, A., Boulaaba, A., Pingen, S., Krischek, C., Klein, G. (2016). Low temperature cooking of pork meat –Physicochemical and sensory aspects. Meat science, 118, 82–88. https://doi.org/10.1016/j.meatsci.2016.03.026.
Zhang, M., Chen, M., Fang, F., Fu, C., Xing, S., Qian, C., Jin, C. (2022). Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat. International Journal of Gastronomy and Food Science, 29, 100565. https://doi.org/10.1016/j.ijgfs.2022.100565
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Oles Honchar Dnipro National University
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Authors reserve the right of attribution for the submitted manuscript, while transferring to the Journal the right to publish the article under the Creative Commons Attribution License. This license allows free distribution of the published work under the condition of proper attribution of the original authors and the initial publication source (i.e. the Journal)
- Authors have the right to enter into separate agreements for additional non-exclusive distribution of the work in the form it was published in the Journal (such as publishing the article on the institutional website or as a part of a monograph), provided the original publication in this Journal is properly referenced
- The Journal allows and encourages online publication of the manuscripts (such as on personal web pages), even when such a manuscript is still under editorial consideration, since it allows for a productive scientific discussion and better citation dynamics (see The Effect of Open Access).
