Lydmila Vinnikova, Olha Synytsia, Halyna Shlapak, Nadiia Azarova, Oleg Glushkov


The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.

Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product.

After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers.

The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature.

The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product.

The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted.

It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics.

Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.


post-pasteurization; delicious meat products; microbiota; thermal processing; vacuum package

Full Text:



Lorenzo, J. M., Munekata, P. E., Dominguez, R., Pateiro, M., Saraiva, J. A., Franco, D. (2018). Main Groups of Microorganisms of Relevance for Food Safety and Stability. Innovative Technologies for Food Preservation, 53–107. doi:

Vinnikova, L. G. (2017). Tekhnologiya miasnykh produktov. Teoreticheskie osnovy i prakticheskie rekomendatsiyi. Kyiv: Osvіta, 364.

Woraprayote, W., Malila, Y., Sorapukdee, S., Swetwiwathana, A., Benjakul, S., Visessanguan, W. (2016). Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Science, 120, 118–132. doi:

Hui, Y. H. (Ed.). (2012). Handbook of meat and meat processing.CRC press.

Barbin, D. F., ElMasry, G., Sun, D.-W., Allen, P. (2013). Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging. Food Chemistry, 138 (2-3), 1162–1171. doi:

Dave, D., Ghaly, A. E. (2011). Meat spoilage mechanisms and preservation techniques: a critical review. American Journal of Agricultural and Biological Sciences, 6 (4), 486–510. doi:

Jayasena, D. D., Jo, C. (2013). Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology, 34 (2), 96–108. doi:

Houben, J. H., Eckenhausen, F. (2006). Surface Pasteurization of Vacuum-Sealed Precooked Ready-to-Eat Meat Products. Journal of Food Protection, 69 (2), 459–468. doi:

Fang, Z., Zhao, Y., Warner, R. D., Johnson, S. K. (2017). Active and intelligent packaging in meat industry. Trends in Food Science & Technology, 61, 60–71. doi:

Chen, J., Brody, A. L. (2013). Use of active packaging structures to control the microbial quality of a ready-to-eat meat product. Food Control, 30 (1), 306–310. doi:

Luning, P. A., Jacxsens, L., Rovira, J., Osés, S. M., Uyttendaele, M., Marcelis, W. J. (2011). A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries. Food Control, 22 (3-4), 555–565. doi:

Pérez-Rodríguez, F., Zamorano, A. R., Posada-Izquierdo, G. D., García-Gimeno, R. M. (2013). Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product. Food Science and Technology International, 20 (1), 3–12. doi:

Selby, T. L., Berzins, A., Gerrard, D. E., Corvalan, C. M., Grant, A. L., Linton, R. H. (2006). Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization. Meat Science, 74 (3), 425–434. doi:

Smelt, J. P. P. M., Brul, S. (2014). Thermal Inactivation of Microorganisms. Critical Reviews in Food Science and Nutrition, 54 (10), 1371–1385. doi:

Vinnikova, L., Synytsia, O., Kyshenia, A. (2019). The problems of meat products thermal treatment. Food Science and Technology, 13 (2). doi:

Lee, K. T. (2010). Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials. Meat Science, 86 (1), 138–150. doi:

Cachaldora, A., García, G., Lorenzo, J. M., García-Fontán, M. C. (2013). Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage. Meat Science, 93 (2), 220–225. doi:

Antipova, L. V. (2001). Metody issledovaniya myasa i myasnykh produktov. Moscow: Kolos, 376.

Zhuravskaya, N. K., Alexina, L. T., Otryashenkova, L. M. (1985). Issledovanie i kontrol' kachestva myasa i myasoproduktov. Moscow: Agropromizdat, 296.

Pexara, E. S., Metaxopoulos, J., Drosinos, E. H. (2002). Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages—“piroski”—stored under vacuum and modified atmospheres at +4 and +10 °C. Meat Science, 62 (1), 33–43. doi:



  • There are currently no refbacks.

Copyright (c) 2019 Lydmila Vinnikova, Olha Synytsia, Halyna Shlapak, Nadiia Azarova, Oleg Glushkov

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)