Alternative technology for beef meat shelf life

Increasing consumer demands from food of animal origin are leading to an update on the methods of pasteurization of food through clean pressurized drinking water to deactivate pathogens and extend the shelf life without the use of heat, chemicals or additives. The aim of the present study is related to the study of two muscles: m. Longisimus dorsi and m. Semimembranosus from the carcass of beef and the impact of their High Pressure Processing (HPP), as an alternative technology for storing a beef meat. The saturated fatty acids in Longissimus dorsi muscle increase low significantly from 44.26 to 49.01 g/100 g fat (P <= 0.5), the monounsaturated fatty acids increase as a result of processing from 35.62 to 39.02 g/100 g fat, at the expense of reducing the content of polyunsaturated fatty acids from 18.17 to 10.44 g/100 g. There was a slight increase in the content of trans and cis isomers of fatty acids and a slight decrease in branched fatty acids, which are an indicator of microbiological activity. Saturated fatty acids in Semimembranosus muscle decrease as a result of processing from 48.83 to 43.08 g/100 g fat, monounsaturated fatty acids increase from 40.99 to 42.54 g/100 g fat, and polyunsaturated fatty acids increase from 8.49 to 13.12 g/100 g fat. There was a significant decrease in trans fatty acids from 2.33 to 1.80 g/100 g fat (P <= 0.01), a slight increase in the content of cis isomers of fatty acids, and a slight decrease in branched fatty acids, which is an indicator of microbiological activity.