Ultra-high pressure food processing as a promising storage method

The positive effect of ultra-high pressure on the preservation of chilled meat during cold storage has been established. It is proved that processing meat for 6 minutes with a pressure of 600 MPa provides high organoleptic indicators (color, smell, consistency), microbiological safety, so, QMAFAnM, yeast and other studied indicators do not exceed the requirements of the technical regulations of the Customs Union “On Food Safety” (TR CU 021/2011), prevents protein breakdown and does not contribute to oxidative spoilage. At that time, the samples of chilled meat not processed by pressure after 60 days of cold storage according to organoleptic, physico-chemical and microbiological parameters corresponded to stale. Therefore, processing of meat packed in vacuum packaging contributes to an increase in its storage time. The equipment for processing meat by high pressure, by all-round compression of working fluid in a special working chamber, is designed by calculation.