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Titolo:
Evaluation of combination treatment processes for the microbial decontamination of pork trim
Autore:
Castelo, MM; Kang, DH; Siragusa, GR; Koohmaraie, M; Berry, ED;
Indirizzi:
USDA ARS, Roman L Hruska US Meat Anim Res Ctr, Clay Ctr, NE 68933 USA USDAARS Clay Ctr NE USA 68933 Meat Anim Res Ctr, Clay Ctr, NE 68933 USA
Titolo Testata:
JOURNAL OF FOOD PROTECTION
fascicolo: 3, volume: 64, anno: 2001,
pagine: 335 - 342
SICI:
0362-028X(200103)64:3<335:EOCTPF>2.0.ZU;2-7
Fonte:
ISI
Lingua:
ENG
Soggetto:
ESCHERICHIA-COLI O157-H7; LACTIC-ACID; HOT-WATER; TRISODIUM PHOSPHATE; GROUND-BEEF; CARCASS DECONTAMINATION; SPOILAGE BACTERIA; ORGANIC-ACIDS; REDUCTION; PATHOGENS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
29
Recensione:
Indirizzi per estratti:
Indirizzo: Berry, ED USDA ARS, Roman L Hruska US Meat Anim Res Ctr, POB 166, Clay Ctr, NE 68933USA USDA ARS POB 166 Clay Ctr NE USA 68933 66, Clay Ctr, NE 68933USA
Citazione:
M.M. Castelo et al., "Evaluation of combination treatment processes for the microbial decontamination of pork trim", J FOOD PROT, 64(3), 2001, pp. 335-342

Abstract

Combination treatment processes for the microbial decontamination of pork trim were developed and evaluated. Lean pork trim tissue (LPT) and fat-covered pork trim tissue (FPT) inoculated with swine feces were treated with intervention processes as follows: (i) control (untreated), (ii) water (15 degreesC, 120 s), (iii) water followed by lactic acid wash (15 degreesC, 75 s), (iv) combination 1 (water plus hot water [65.5 degreesC, 15 s] plus hot air [510 degreesC, 60 s] plus lactic acid), (v) combination 2 (water plus hot water [82.2 degreesC, 15 s] plus hot air [510 degreesC, 75 s] plus lactic acid), and (vi) combination 3 (water plus hot water [82.2 degreesC, 45 s]plus hot air [510 degreesC, 90 s] plus lactic acid). Populations of aerobic bacteria, psychrotrophic bacteria, coliforms, Escherichia coli, and lactic acid bacteria were determined before and after treatment and at days 2 and 7 of 4 degreesC storage. Regardless of the intervention treatment, lower microbial populations were observed on FPT than on LPT immediately after treatment and during the 7-day storage period. Both LPT and FPT treated with water plus lactic acid, combination i, combination 2, and combination 3 hadlower remaining populations of all microbial groups immediately after treatment than did water-treated samples, Populations of aerobic bacteria, coliforms, E. coli, and lactic acid bacteria on either LPT or FPT did not statistically increase during the 7-day storage period. On LPT, populations of psychrotrophic bacteria grew during 4 degreesC storage but remained lower atday 7 on LPT treated by combinations 2 and 3 (2.29 and 1.89 log(10) CFU/cm(2), respectively) than on LPT treated with water (4.07 log(10) CFU/cm(2)) or water plus lactic acid (3.52 log(10) CFU/cm(2)). Populations of psychrotrophic bacteria remained below detectable levels throughout the 7-day storage on FPT treated with water plus lactic acid or any of the three combination treatments. Treatment of pork trim with any of the combination treatments significantly (P < 0.05) affected the color and emulsion stability of theground pork. Water and water plus lactic acid were the most favorable treatments in reducing microbial populations on pork trim without affecting thequality attributes of the ground pork.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/09/20 alle ore 00:47:04