Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6665476 | Journal of Food Engineering | 2015 | 4 Pages |
Abstract
The objective of the present study was the evaluation of the effectiveness of High Pressure Carbon Dioxide (HPCO2) as a non-thermal technology for the pasteurization of porcine raw meat. The inactivation kinetics of mesophilic bacteria were determined at 25, 35 and 40 °C, from 6 to 16 MPa and from 5 to 60 min. The effects of HPCO2 on the colour parameters in terms of Lâ, aâ, bâ and ÎE during and after the treatment were investigated by means of a spectroscopic apparatus. Data demonstrated that HPCO2 treatment assured at least 2 Log (CFU/cm2) reduction of mesophilic microorganisms, but induced significant colours alterations: lightness increased and redness decreased and the samples turned whitish and looked like “cooked”. The technology could hardly be exploited at industrial scale for raw meat pasteurization due to the colour modifications induced to the product.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Martina Cappelletti, Giovanna Ferrentino, Sara Spilimbergo,