Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T008
DOI: https://doi.org/10.24326/ICDSUPL4.T008
Published online: 9 April 2025
ICDSUPL, 4, T008 (2025)
Application of vacuum impregnation in meat. A review
Alina Voranava1*, Leszek Rydzak1
1 Department of Biological Basis of Food and Feed Technology, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
* Corresponding author: alina.voranava@up.lublin.pl
Abstract
Vacuum impregnation (VI) is a promising technology for introducing specific solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon, that is currently widely used in food processing. Its use ranges from optimizing technological processes to modifying the composition of raw materials, which can contribute to improving the quality and functionality of products. Vacuum impregnation makes it possible to enrich raw materials with nutrients, extend the shelf life of products and optimize their physicochemical properties. This technology shows significant potential in accelerating processing and enriching the composition of animal raw materials. In combination with non-thermal techniques, vacuum impregnation makes it possible to produce high-quality products in terms of nutritional content, while improving its microbiological safety. With all of that it is possible for this technique to become a key tool in meat processing for extending the shelf life of meat products, as well as by adapting its physicochemical properties to the requirements of the modern market. Recent studies also show us that it is possible to improve the organoleptic properties of meat by using this method. Improving meat quality through advanced processing techniques can have a significant impact on the market, and improving its physical properties can further enhance its appeal to health-conscious consumers. The introduction of vacuum impregnation into meat processing requires further research into its effects on the physical properties of raw materials and innovative technological solutions. Poland – as one of the leading producers of poultry meat in Europe – can play a key role in the adaptation of vacuum impregnation technology in the processing of meat raw materials. The purpose of this review is to analyze current research on the application of vacuum impregnation in the food industry, with a particular focus on poultry meat processing.
Keywords: vacuum impregnation, meat processing, meat quality
How to cite
A. Voranava, L. Rydzak, 2025. Application of vacuum impregnation in meat. A review. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.T008