La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Presentation of the project BLacHP (2015-2019)

Refrigerated meat products are perishables with a reduced storage life. In addition, vacuum-packed storage or with a modified atmosphere at refrigerated temperatures may provide a selective advantage to the development of psychotrophic sporulating bacteria from the Bacillus and Clostridium genera. Thus, preservatives, such as nitrites, are often necessary to ensure the safety of refrigerated products with low acidity during their storage life. Pressure by society to reduce chemical inputs in ready-to-eat food products is behind the BLac HP project whose aim is to develop a new strategy for the stabilization of refrigerated transformed meat products by combining high pressure (HP) and biopreservation with lactic bacteria. Using a multidisciplinary approach, our work has allowed the study of a combination of processes on several levels: cell, psychrophic spore species from Bacillus and Clostridium genera selected for a project and on the ecosystem scale. The dynamic response of microbial ecosystems to the processes was explored using molecular biology methods. At the same time, the effect of the processes on nutritional, technological and organoleptic properties of ham cubes was also evaluated. In addition, the environmental and societal impacts of the combination of the processes were evaluated in comparison with a conventional process for cooked ham. Finally, scaling up and transposition to other products have been considered.


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