The use of high hydrostatic pressure in the technology of whole muscle meat products

The work examined the effect of high hydrostatic pressure on the chemical composition and microbiological indicators of poultry meat. Data on the mass fraction of moisture, fat, protein and ash before and after processing the product with high hydrostatic pressure are presented. Pressure treatment modes are justified, at which it is possible to obtain finished products. The formulation of a whole-muscle product from poultry meat has been developed, as well as a technological scheme for preparing a new product using innovative technology.


Introduction
In the preparation of meat products, raw materials are subjected to different types of heat treatment, as a result of which it is possible to destroy nutrients, the formation of toxic substances, which can lead to a deterioration in the quality of finished products, and negatively affect their environmental safety [1][2][3][4][5].
Modern research is devoted to the development of innovative approaches in the technology of meat products, aimed at resource saving, intensification of production processes and improvement of consumer properties of finished products. One such method is high hydrostatic pressure (HHP) technology [6][7][8].
In world practice, the HHP or the so-called "cold pasteurization" began to be used in the early 2000s. The United States Department of Agriculture (USDA) and the Food Safety and Control Service (FSIS) have chosen high-pressure processing as the safest way to preserve food [9][10][11][12].
In the last century, foreign scientists have done innovative work to study the possibility of using high pressure in food technologies. In 1929, Bridgman P.W. and Conand I.B. professors found that egg white and meat proteides clot under a pressure of 6,000 atmospheres at room temperature [13][14][15][16]. The results of these studies showed that pressure in a number of organic compounds causes irreversible reactions.
During the years 1980-1990 studies were continued on the effect of barotage treatment on biological materials [17][18][19][20][21][22][23], and it also became possible to use this method in food processing. This later application of pressure can be explained by the fact that special equipment is required to carry out various processes under compression conditions. Therefore, only with the development of the technology of durable metals and the methods for making appropriate equipment from them, it became possible to use the new technology, first for research purposes, and then in industry.
To date, it has been established that the use of the new technology allows controlling enzymatic processes, ensuring the inactivation of microorganisms [24], preventing the breakdown of vitamins and other nutrients. Hydrostatic pressure simultaneously affects the entire thickness of the product, as a result of which the duration of processing of the raw materials is reduced, energy and fuel resources are saved.

Experimental
The purpose of our research was to develop a technology for the production of an allmuscle product from poultry meat using high pressure. The subject of research was a chilled fillet of broiler chickens.
The following tasks were solved in the work to determine the chemical composition of meat, study its microbiological indicators, determine the modes of pasteurization of the HHP and develop the formulation and technology for the production of the finished product.
Studies were conducted according to standard methods [25,26]. The control sample was boiled fillet. The samples were packed in a shrink film under vacuum. HHP treatment was carried out at 200, 300, 400, 500, 600, 700 MPa for 30 minutes at 20 °C in an automated high-pressure plant. Polyethylsiloxane fluid was used as the working fluid.

Results and discussion
A study of the total chemical composition of the control and prototypes made it possible to obtain data that characterize the nutritional value of meat raw materials, which is more dependent on the quantitative ratio of moisture, protein, fat and minerals. The data obtained show that the content of basic food components in the test samples does not differ significantly from the control; therefore, treatment with high hydrostatic pressure of poultry meat does not affect the chemical composition of this raw material.
The degree of inactivation of microorganisms during barking depends on the amount of pressure and duration of action, the kind of bacteria, the temperature of the process, etc. We studied bacteriological indicators of meat processed at different parameters of HHP. To do this, the total insemination of meat (TIOM), the presence of bacteria of the coli group (Coliforms), pathogenic microorganisms (including bacteria of the Salmonella group), bacteria of the protea genus, as well as coagulase-positive staphylococci were determined. The samples were treated under the above conditions at 20±1 °C. The results of the study are shown in Table 2. The culinary readiness of meat products is determined by the inactivation of the enzyme and the indicator of the residual activity of acid phosphatase. We conducted a study to establish the possibility of using high-pressure processing of poultry meat instead of traditional heat treatment. The results of the study are presented in table 3. Table 3. The amount of acid phosphatase in the samples.
The obtained data indicate that the most rational regime for the production of whole muscle products from poultry meat is pressure treatment at 700 MPa for 30 minutes at 20 °C.
The figure 1 shows the appearance of meat processed at the specified parameters.
We noted that the sample, processed at 700 MPa in color, smell and appearance, resembled boiled poultry meat, but it had a more tender and juicy consistency. Chilled poultry meat and natural ingredients were used to produce the finished products. We offer the formula of whole-muscle meat product: Chicken meat, broiler chickens -100 kg, culinary food salt -2500 g, sugar sand -300 g, ground black pepper -100 g, ground allspice -45 g, nutmeg -60 g, garlic -200 g. Polymer films for vacuum packaging were used as the shell.
The process scheme of the finished product production consists of the following operations ( fig. 2): the meat obtained after cutting (1) is syringed with brine in an amount of 10-15% of the raw material (2) weight and mixed with spices, and then the meat pieces are packed under vacuum (3). Then raw material is sent to high-pressure plant and hydrostatic treatment is carried out at 700 MPa, duration is 30 min, temperature is 20±2 °C (4). Finished products are sent for labeling, packaging (5), storage (6) under standard conditions and implementation.

Conclusions
In the course of studies, it was found that high pressure treatment does not lead to changes in the chemical composition of meat, but contributes to the inactivation of microorganisms and thermolabile enzyme when treated above 600 MPa for 30 minutes at room temperature.