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June 27, 2026Food Science of Animal ResourcesOpen Access

Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure

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Authors

UBUi-Bin BaekHKHack-Youn Kim

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Overview

Randomized trial evaluates microbial safety and physicochemical quality of beef treated with high pressure, indicating HPP enhances safety for pet food.

Key Points

  • This research aims to assess how high-pressure processing impacts the microbial safety and quality of raw beef for pet food.
  • Beef samples were treated at 0.1, 100, 300, and 500 MPa for 5-15 minutes and stored for up to 2 weeks.
  • Microbial populations such as Salmonella and E. coli were enumerated and physicochemical properties were analyzed over the storage period.
  • Assessed changes in pH, color, water-holding capacity, shear force, and TBARS levels.
  • 500 MPa treatment for 15 min reduced Salmonella Typhimurium to < 1 log CFU/g throughout storage.
  • Higher pressures improved physicochemical properties, including increased lightness, yellowness, shear force, and WHC with a decrease in redness.
  • VBN levels decreased after treatment but increased during storage, indicating quality changes over time.

Cite This Study

Baek et al. (2026) studied this question.

synapsesocial.com/papers/6a3f68f5aea7db3c1953fdd8https://doi.org/10.1007/s44463-026-00081-w
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Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef2025 · 11 citations