Document Detail


Effects of pressurization on some contamination flora in beef pate.
MedLine Citation:
PMID:  22924817     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Different combinations of pressure (308 and 220 MPa), additional fat (9.11, 25.00, or 35.00%), pH (5.65, 5.95, or 6.40), temperature (21 or 43 °C), time (5 or 15 min) on Listeria monocytogenes ATCC 7644 and Escherichia coli ATCC 11229 contamination flora were comparatively studied for the 1st time in pate meat. The findings are especially important for pate meat safety and industry since they indicate the necessity of using pressure levels as ≥308 MPa with higher acidity levels (pH ≤ 5.65) and lower fat contents (≤9.11%) to achieve a higher microbial quality in pate meat, which is highly prone to microbial spoilage.
Authors:
Ugur Gogus
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Publication Detail:
Type:  Journal Article     Date:  2012-08-27
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-15     Completed Date:  2013-04-09     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M550-9     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Animals
Cattle
Colony Count, Microbial
Consumer Product Safety
Escherichia coli / growth & development,  isolation & purification
Food Contamination / prevention & control*
Food Handling / methods*
Food Microbiology*
Food Preservation / methods*
Hydrogen-Ion Concentration
Listeria monocytogenes / growth & development,  isolation & purification
Meat Products*
Pressure*
Temperature

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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