LrgpV1, Main, Exploration, bibRecord, 001703

Influence of high pressure on the color and microbial quality of beef meat

Identifieur interne : 001703 ( Main/Exploration ); précédent : 001702; suivant : 001704

Influence of high pressure on the color and microbial quality of beef meat

Auteurs : S. Jung [France] ; M. Ghoul [France] ; M. De Lamballerie-Anton [France]

Source :

Lebensmittel - Wissenschaft + Technologie [ 0023-6438 ] ; 2003.

RBID : Pascal:04-0031292

Descripteurs français

Pascal (Inist)
- Haute pression, Viande boeuf, Couleur, Contrôle microbiologique, Multiplication microorganisme, Durée conservation.

English descriptors

KwdEn :
- Beef, Color, High pressure, Microbiological testing, Microorganism growth, Shelf life.

Abstract

An experimental design was used to study the effect of various pressure values (50-600 MPa) and holding times (20-300 s) on color and microbiological quality of bovine muscle (Biceps femoris). The experiments were conducted at 10°C. The pressure intensity is more significant than holding time for redness, total color difference and metmyoglobin content. Pressure higher than 300 MPa induces modifications of meat color parameters such a decrease of the total color difference (ΔE), a decrease in the total flora and a 1 week delay before microbial growth (520 MPa, 260 s). During the first 3 days of storage (4°C), the increase in redness is maintained for the 130 MPa samples while the redness of the 520 MPa samples decreases gradually, in relation to the increase of metmyoglobin. The cooking (1 h at 65°C) done after pressurization led to the disappearance of color differences observed between the nontreated and pressurized samples.

Affiliations:

Links toward previous steps (curation, corpus...)

to stream PascalFrancis, to step Corpus: 000785
to stream PascalFrancis, to step Curation: 000326
to stream PascalFrancis, to step Checkpoint: 000727
to stream Main, to step Merge: 001960
to stream Main, to step Curation: 001703

Le document en format XML

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<term>Shelf life</term>
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<keywords scheme="Pascal" xml:lang="fr"><term>Haute pression</term>
<term>Viande boeuf</term>
<term>Couleur</term>
<term>Contrôle microbiologique</term>
<term>Multiplication microorganisme</term>
<term>Durée conservation</term>
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<front><div type="abstract" xml:lang="en">An experimental design was used to study the effect of various pressure values (50-600 MPa) and holding times (20-300 s) on color and microbiological quality of bovine muscle (Biceps femoris). The experiments were conducted at 10°C. The pressure intensity is more significant than holding time for redness, total color difference and metmyoglobin content. Pressure higher than 300 MPa induces modifications of meat color parameters such a decrease of the total color difference (ΔE), a decrease in the total flora and a 1 week delay before microbial growth (520 MPa, 260 s). During the first 3 days of storage (4°C), the increase in redness is maintained for the 130 MPa samples while the redness of the 520 MPa samples decreases gradually, in relation to the increase of metmyoglobin. The cooking (1 h at 65°C) done after pressurization led to the disappearance of color differences observed between the nontreated and pressurized samples.</div>
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Influence of high pressure on the color and microbial quality of beef meat

Influence of high pressure on the color and microbial quality of beef meat

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri