High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

Meat Science

Volumn 88, Issue 3, 2011, Pages 542-547

  Realini, C E ^a   Guardia M D ^a   Garriga, M ^a   Perez Juan M ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Cured pork carpaccio; Freezing temperature; High pressure; Microbial inactivation; Quality

Indexed keywords

CURED PORK CARPACCIO; FREEZING TEMPERATURE; HIGH PRESSURE; MICROBIAL INACTIVATION; QUALITY;

COLOR; CURING; FREEZING; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; LACTIC ACID; RATING;

MEATS;

BACTERIA (MICROORGANISMS);

ANIMAL; ARTICLE; BACTERIAL COUNT; COLD; ENTEROBACTERIACEAE; EVALUATION; FAST FOOD; FEMALE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; PIGMENTATION; PRESSURE; QUALITY CONTROL; SENSATION; SHEAR STRENGTH; SWINE;

ANIMALS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FAST FOODS; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROSTATIC PRESSURE; LACTOBACILLACEAE; MEAT PRODUCTS; MICROBIAL VIABILITY; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PRESSURE; QUALITY CONTROL; SENSATION; SHEAR STRENGTH; SUS SCROFA;

EID: 79952814834     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.008     Document Type: Article

References (43)

1. Amerine A.M., Pangborn R.M., Roessler E.B. Principles of sensory evaluation of food 1965, New York Press, New York.
2. Andrés A., Adamsen C., Møller J., Ruiz J., Skibsted L. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. European Food Research and Technology 2006, 222(5):486-491.
3. Arnau, J., Gou, P., Monfort, J.M., Sanz, P.D., Molina-García, A.D., Otero, L., et al. (2006). Procedimiento para la protección y estabilización del color de carnes y productos elaborados de carne, frescos, marinados o parcialmente deshidratados, tratados por alta presión. Patent ES2304286.
4. ASTM ASTM special technical publication 758. American society for Testing and Materials, Philadelphia 1981.
5. Bouton P.E., Ford A.L., Harris P.V., Macfarlane J.J., Oshea J.M. Pressure-heat treatment of postrigor muscle - Effects on tenderness. Journal of Food Science 1977, 42(1):132-135.
6. Carlez A., Veciananogues T., Cheftel J.C. Changes in color and myoglobin of minced beef meat due to high-pressure processing. Food Science and Technology-Lebensmittel-Wissenschaft & Technologie 1995, 28(5):528-538.
7. Cheah P.B., Ledward D.A. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. Journal of Food Science 1997, 62(6):1135-1139.
8. Cheftel J.C., Culioli J. Effects of high pressure on meat: A review. Meat Science 1997, 46(3):211-236.
9. Colorimetry 1976, Commission Internationale de l'Éclairage, Publication n°15, Bureau Central de la CIE, Vienna, Austria.
10. Commission Regulation (EC) no 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union 2005, vol. L338:1-26. EC, European Parliament and Council of the European Community, Brussels, Belgium.
11. Ellis D.I., Broadhurst D., Goodacre R. Rapid and quantitative detection of the microbial spoilage of beef by Fourier transform infrared spectroscopy and machine learning. Analytica Chimica Acta 2004, 514:193-201.
12. Fernandez P.P., Sanz P.D., Molina-Garcia A.D., Otero L., Guignon B., Vaudagna S.R. Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat. Meat Science 2007, 77(4):616-625.
13. Franceschini B., Gola S., Rovere P.P., Frustoli M. Application of high hydrostatic pressure to increase the safety and the shelf-life of ready-to eat. Industria Conserve 2005, 80(40):18.
14. Galazka V., Ledward D. High pressure effects on biopolymers. Functional properties of of food macromolecules 1998, 278-301. Aspen Publishers Inc, Gaithersburg, MD. S.E. Hill, D.A. Ledward, J.R. Mitchell (Eds.).
15. Garriga M., Grébol N., Aymerich M.T., Monfort J.M., Hugas M. Microbial inactivation after high-pressure processing at 600MPa in commercial meat products over its shelf life. Innovative Food Science and Emerging Technologies 2004, 5:451-457.
16. Goutefongea R., Rampon V., Nicolas N., Dumont J.P. Meat colour changes under high pressure treatment. 41st ICoMST 1995, Vol. II:384-385. American Meat Science Association, San Antonio, TX.
17. Guàrdia M.D., Aguiar A.P.S., Claret A., Arnau J., Guerrero L. Consumer perception of dry-cured ham using free-choice profiling. Food Quality and Preference 2010, 21:148-155.
18. Hobbs P.V. Ice physics 1974, Clarendon Press, Oxford, UK.
19. Homma N., Ikeuchi Y., Suzuki A. Effects of high pressure treatment on the proteolytic enzymes in meat. Meat Science 1994, 38(2):219-228.
20. Ikeuchi Y., Tanji H., Kim K., Suzuki A. Dynamic rheological measurements on heat-induced pressurized actomyosin gels. Journal of Agricultural and Food Chemistry 1992, 40(10):1751-1755.
21. Sensory analysis - General guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors 1993, ISO8586-1.
22. General guidance for the selection, training and monitoring of assessors. Part 2: Experts 1994, ISO8586-2.
23. Jung S., de Lamballerie-Anton M., Ghoul M. Modifications of ultrastructure and myofibrillar proteins of post-rigor beef treated by high pressure. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 2000, 33(4):313-319.
24. Jung S., de Lamballerie-Anton M., Taylor R.G., Ghoul M. High pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle. Journal of Agricultural and Food Chemistry 2000, 48:4.
25. Jung S., Ghoul M., de Lamballerie-Anton M. Influence of high pressure on the color and microbial quality of beef meat. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 2003, 36(6):625-631.
26. Kalichevsky M.T., Knorr D., Lillford P.J. Potential food applications of high-pressure effects on ice-water transitions. Trends in Food Science & Technology 1995, 6(8):253-259.
27. Laursen B.G., Byrne D.V., Kirkegaard J.B., Leisner J.J. Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics. Journal of Applied Microbiology 2009, 106(2):543-553.
28. Ledward D.A. High pressure processing of meat and fish. Fresh novel foods by high pressure Helsinki, Finland 1998, VTT Biotechnology and Food Research. A. K (Ed.).
29. Ma H.J., Ledward D.A. High pressure/thermal treatment effects on the texture of beef muscle. Meat Science 2004, 68(3):347-355.
30. Macfarlane J.J. Pre-rigor pressurization of muscle: Effects on pH, shear value and taste panel assessment. Journal of Food Science 1973, 38:4.
31. Macfarlane J.J. High pressure technology and meat quality. Developments in Meat Science 1985, Vol. 3:155-184. Elsevier Applied Science, London. L. R. Ed. (Ed.).
32. Macfarlane J.J., McKenzie I.J., Turner R.H., Jones P.N. Pressure treatment of meat: Effects on thermal transitions and shear values. Meat Science 1981, 5(4):307-317.
33. Macfarlane J.J., Morton D.J. Effects of pressure treatment on the ultra structure of striated muscle. Meat Science 1978, 2(4):281-288.
34. MacFie H.J., Bratchell N., Greenhoff H., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall test. Journal of Sensory Studies 1989, 4:20.
35. Marcos B., Kerry J.P., Mullen A.M. High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science 2010, 85(1):115-120.
36. Schindler S., Krings U., Berger R.G., Orlien V. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Science 2010, 86(2):317-323.
37. Serra X., Grebol N., Guardia M.D., Guerrero L., Gou P., Masoliver P., et al. High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham. Meat Science 2007, 75(1):21-28.
38. Steel R., Torrie J. Principles and procedures of statistics 1983, McGraw-Hill, New York.
39. Sun X.D., Holley R.A. High hydrostatic pressure effects on the texture of meat and meat products. Journal of Food Science 2010, 75(1):R17-R23.
40. Suzuki A., Kim K., Homma N., Ikeuchi Y., Saito M. Acceleration of meat conditioning by high-pressure treatment. High pressure and biotechnology 1992, 219-224. Colloques INSERM/John Libbey Eurotext Ltd., Montrouge. H. R., C. Balny, K. Heremans, P. Masson (Eds.).
41. Suzuki A., Watanabe M., Ikeuchi Y., Saito M., Takahashi K. Effects of high-pressure treatment on the ultrastructure and thermal-behavior of beef intramuscular collagen. Meat Science 1993, 35(1):17-25.
42. Tanzi E., Saccani G., Barbuti S., Grisenti M.S., Lori D., Bolzoni S., et al. High-pressure treatment of raw ham. Sanitation and impact on quality. Industria Conserve 2004, 79:37-50.
43. Yuste J., Raszl S., Mor-Mur M. Microscopic changes in poultry breast muscle treated with high hydrostatic pressure. 44th International Congress of Meat Science and Technology 1998, 550-551.