LrgpV1, PascalFrancis, Curation, bibRecord, 000326

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

Identifieur interne : 000326 ( PascalFrancis/Curation ); précédent : 000325; suivant : 000327

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.

A01	`01`	`1`		`@0 0023-6438`
A02	`01`			`@0 LBWTAP`
A03		`1`		`@0 Lebensm. - Wiss. + Technol.`
A05				`@2 36`
A06				`@2 6`
A08	`01`	`1`	`ENG`	`@1 Influence of high pressure on the color and microbial quality of beef meat`
A11	`01`	`1`		`@1 JUNG (S.)`
A11	`02`	`1`		`@1 GHOUL (M.)`
A11	`03`	`1`		`@1 DE LAMBALLERIE-ANTON (M.)`
A14	`01`			`@1 ENITIAA GEPEA, BP 82225 @2 44322 Nantes @3 FRA @Z 1 aut. @Z 2 aut.`
A14	`02`			`@1 ENSAIA, LSGC, 2 av. de la Forêt de Haye @2 54500 Vandoeuvre les Nancy @3 FRA @Z 3 aut.`
A20				`@1 625-631`
A21				`@1 2003`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 14996 @5 354000112659080110`
A44				`@0 0000 @1 © 2004 INIST-CNRS. All rights reserved.`
A45				`@0 28 ref.`
A47	`01`	`1`		`@0 04-0031292`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Lebensmittel - Wissenschaft + Technologie`
A66	`01`			`@0 GBR`
C01	`01`		`ENG`	@0 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.
C02	`01`	`X`		`@0 002A35B05`
C02	`02`	`X`		`@0 002A35A03`
C03	`01`	`X`	`FRE`	`@0 Haute pression @5 20`
C03	`01`	`X`	`ENG`	`@0 High pressure @5 20`
C03	`01`	`X`	`SPA`	`@0 Alta presión @5 20`
C03	`02`	`X`	`FRE`	`@0 Viande boeuf @5 24`
C03	`02`	`X`	`ENG`	`@0 Beef @5 24`
C03	`02`	`X`	`SPA`	`@0 Carne vaca @5 24`
C03	`03`	`X`	`FRE`	`@0 Couleur @5 26`
C03	`03`	`X`	`ENG`	`@0 Color @5 26`
C03	`03`	`X`	`SPA`	`@0 Color @5 26`
C03	`04`	`X`	`FRE`	`@0 Contrôle microbiologique @5 28`
C03	`04`	`X`	`ENG`	`@0 Microbiological testing @5 28`
C03	`04`	`X`	`SPA`	`@0 Control microbiológico @5 28`
C03	`05`	`X`	`FRE`	`@0 Multiplication microorganisme @5 29`
C03	`05`	`X`	`ENG`	`@0 Microorganism growth @5 29`
C03	`05`	`X`	`SPA`	`@0 Multiplicación microorganismo @5 29`
C03	`06`	`X`	`FRE`	`@0 Durée conservation @5 30`
C03	`06`	`X`	`ENG`	`@0 Shelf life @5 30`
C03	`06`	`X`	`SPA`	`@0 Tiempo conservación @5 30`
C07	`01`	`X`	`FRE`	`@0 Produit carné @5 32`
C07	`01`	`X`	`ENG`	`@0 Meat product @5 32`
C07	`01`	`X`	`SPA`	`@0 Producto de carne @5 32`
C07	`02`	`X`	`FRE`	`@0 Traitement physique @5 33`
C07	`02`	`X`	`ENG`	`@0 Physical dressing @5 33`
C07	`02`	`X`	`SPA`	`@0 Procesamiento físico @5 33`
C07	`03`	`X`	`FRE`	`@0 Conservation aliment @5 34`
C07	`03`	`X`	`ENG`	`@0 Food preservation @5 34`
C07	`03`	`X`	`SPA`	`@0 Conservación alimento @5 34`
N21				`@1 019`
N82				`@1 PSI`

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

to stream PascalFrancis, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000785

Links to Exploration step

Pascal:04-0031292

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Influence of high pressure on the color and microbial quality of beef meat</title>
<author><name sortKey="Jung, S" sort="Jung, S" uniqKey="Jung S" first="S." last="Jung">S. Jung</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>ENITIAA GEPEA, BP 82225</s1>
<s2>44322 Nantes</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Ghoul, M" sort="Ghoul, M" uniqKey="Ghoul M" first="M." last="Ghoul">M. Ghoul</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>ENITIAA GEPEA, BP 82225</s1>
<s2>44322 Nantes</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="De Lamballerie Anton, M" sort="De Lamballerie Anton, M" uniqKey="De Lamballerie Anton M" first="M." last="De Lamballerie-Anton">M. De Lamballerie-Anton</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>ENSAIA, LSGC, 2 av. de la Forêt de Haye</s1>
<s2>54500 Vandoeuvre les Nancy</s2>
<s3>FRA</s3>
<sZ>3 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">04-0031292</idno>
<date when="2003">2003</date>
<idno type="stanalyst">PASCAL 04-0031292 INIST</idno>
<idno type="RBID">Pascal:04-0031292</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000785</idno>
<idno type="wicri:Area/PascalFrancis/Curation">000326</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Influence of high pressure on the color and microbial quality of beef meat</title>
<author><name sortKey="Jung, S" sort="Jung, S" uniqKey="Jung S" first="S." last="Jung">S. Jung</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>ENITIAA GEPEA, BP 82225</s1>
<s2>44322 Nantes</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Ghoul, M" sort="Ghoul, M" uniqKey="Ghoul M" first="M." last="Ghoul">M. Ghoul</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>ENITIAA GEPEA, BP 82225</s1>
<s2>44322 Nantes</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="De Lamballerie Anton, M" sort="De Lamballerie Anton, M" uniqKey="De Lamballerie Anton M" first="M." last="De Lamballerie-Anton">M. De Lamballerie-Anton</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>ENSAIA, LSGC, 2 av. de la Forêt de Haye</s1>
<s2>54500 Vandoeuvre les Nancy</s2>
<s3>FRA</s3>
<sZ>3 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Lebensmittel - Wissenschaft + Technologie</title>
<title level="j" type="abbreviated">Lebensm. - Wiss. + Technol.</title>
<idno type="ISSN">0023-6438</idno>
<imprint><date when="2003">2003</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Lebensmittel - Wissenschaft + Technologie</title>
<title level="j" type="abbreviated">Lebensm. - Wiss. + Technol.</title>
<idno type="ISSN">0023-6438</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beef</term>
<term>Color</term>
<term>High pressure</term>
<term>Microbiological testing</term>
<term>Microorganism growth</term>
<term>Shelf life</term>
</keywords>
<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>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<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>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0023-6438</s0>
</fA01>
<fA02 i1="01"><s0>LBWTAP</s0>
</fA02>
<fA03 i2="1"><s0>Lebensm. - Wiss. + Technol.</s0>
</fA03>
<fA05><s2>36</s2>
</fA05>
<fA06><s2>6</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Influence of high pressure on the color and microbial quality of beef meat</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>JUNG (S.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>GHOUL (M.)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>DE LAMBALLERIE-ANTON (M.)</s1>
</fA11>
<fA14 i1="01"><s1>ENITIAA GEPEA, BP 82225</s1>
<s2>44322 Nantes</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>ENSAIA, LSGC, 2 av. de la Forêt de Haye</s1>
<s2>54500 Vandoeuvre les Nancy</s2>
<s3>FRA</s3>
<sZ>3 aut.</sZ>
</fA14>
<fA20><s1>625-631</s1>
</fA20>
<fA21><s1>2003</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>14996</s2>
<s5>354000112659080110</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2004 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>28 ref.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>04-0031292</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Lebensmittel - Wissenschaft + Technologie</s0>
</fA64>
<fA66 i1="01"><s0>GBR</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>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.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B05</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>002A35A03</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Haute pression</s0>
<s5>20</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>High pressure</s0>
<s5>20</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Alta presión</s0>
<s5>20</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Viande boeuf</s0>
<s5>24</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Beef</s0>
<s5>24</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Carne vaca</s0>
<s5>24</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Couleur</s0>
<s5>26</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Color</s0>
<s5>26</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Color</s0>
<s5>26</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Contrôle microbiologique</s0>
<s5>28</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Microbiological testing</s0>
<s5>28</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Control microbiológico</s0>
<s5>28</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Multiplication microorganisme</s0>
<s5>29</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Microorganism growth</s0>
<s5>29</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Multiplicación microorganismo</s0>
<s5>29</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Durée conservation</s0>
<s5>30</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Shelf life</s0>
<s5>30</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Tiempo conservación</s0>
<s5>30</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Produit carné</s0>
<s5>32</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Meat product</s0>
<s5>32</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Producto de carne</s0>
<s5>32</s5>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Traitement physique</s0>
<s5>33</s5>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Physical dressing</s0>
<s5>33</s5>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Procesamiento físico</s0>
<s5>33</s5>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Conservation aliment</s0>
<s5>34</s5>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Food preservation</s0>
<s5>34</s5>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Conservación alimento</s0>
<s5>34</s5>
</fC07>
<fN21><s1>019</s1>
</fN21>
<fN82><s1>PSI</s1>
</fN82>
</pA>
</standard>
</inist>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Lorraine/explor/LrgpV1/Data/PascalFrancis/Curation

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000326 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/PascalFrancis/Curation/biblio.hfd -nk 000326 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Lorraine
   |area=    LrgpV1
   |flux=    PascalFrancis
   |étape=   Curation
   |type=    RBID
   |clé=     Pascal:04-0031292
   |texte=   Influence of high pressure on the color and microbial quality of beef meat
}}

This area was generated with Dilib version V0.6.32.
Data generation: Sat Nov 11 15:47:48 2017. Site generation: Wed Mar 6 23:31:34 2024

	Serveur d'exploration sur le LRGP
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur le LRGP

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...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri