Flash heating process for efficient meat preservation

Yimin Mao, Peihua Ma, Tangyuan Li, He Liu, Xinpeng Zhao, Shufeng Liu, Xiaoxue Jia, Shaik O. Rahaman, Xizheng Wang, Minhua Zhao, Gang Chen, Hua Xie, Alexandra H. Brozena, Bin Zhou, Yaguang Luo, Rodrigo Tarté, Cheng-I Wei, Qin Wang, Robert M. Briber and Liangbing Hu ()
Additional contact information
Yimin Mao: University of Maryland
Peihua Ma: University of Maryland
Tangyuan Li: University of Maryland
He Liu: University of Maryland
Xinpeng Zhao: University of Maryland
Shufeng Liu: University of Maryland
Xiaoxue Jia: University of Maryland
Shaik O. Rahaman: University of Maryland
Xizheng Wang: University of Maryland
Minhua Zhao: University of Maryland
Gang Chen: University of Maryland
Hua Xie: University of Maryland
Alexandra H. Brozena: University of Maryland
Bin Zhou: Food Quality and Environmental Microbial and Food Safety Laboratories
Yaguang Luo: Food Quality and Environmental Microbial and Food Safety Laboratories
Rodrigo Tarté: Iowa State University
Cheng-I Wei: University of Maryland
Qin Wang: University of Maryland
Robert M. Briber: University of Maryland
Liangbing Hu: University of Maryland

Nature Communications, 2024, vol. 15, issue 1, 1-9

Abstract: Abstract Maintaining food safety and quality is critical for public health and food security. Conventional food preservation methods, such as pasteurization and dehydration, often change the overall organoleptic quality of the food products. Herein, we demonstrate a method that affects only a thin surface layer of the food, using beef as a model. In this method, Joule heating is generated by applying high electric power to a carbon substrate in ~2000 K. The beef surface in direct contact with the heating substrate is subjected to ultra-high temperature flash heating, leading to the formation of a microbe-inactivated, dehydrated layer of ~100 µm in thickness. Aerobic mesophilic bacteria, Enterobacteriaceae, yeast and mold on the treated samples are inactivated to a level below the detection limit and remained low during room temperature storage of 5 days. Meanwhile, the product quality, including visual appearance, texture, and nutrient level of the beef, remains mostly unchanged. In contrast, microorganisms grow rapidly on the untreated control samples, along with a rapid deterioration of the meat quality. This method might serve as a promising preservation technology for securing food safety and quality.

Date: 2024
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DOI: 10.1038/s41467-024-47967-1

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