Document Detail

The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.
MedLine Citation:
PMID:  23747640     Owner:  NLM     Status:  Publisher    
Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600MPa, 13°C, 5min), raw meat pH24 (low, normal, high), salt content (15, 30g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%). Raw hams were selected by pH24 in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N2, 20% CO2, and residual O2 in one of three intervals: <0.1%, 0.1%-0.2%, or 0.2%-0.3%, and retail storage conditions: chill storage, 12h light, 12h darkness. HP improved the stability of the redness of 20% QDS hams, while the stabilizing effect on 50% QDS hams was smaller, concluding that water has the dominating role. Raw meat pH24, salt content, and residual oxygen level had varying effects on the stability of the red color.
Kathrine Holmgaard Bak; Gunilla Lindahl; Anders H Karlsson; Elsa Lloret; Pere Gou; Jacint Arnau; Vibeke Orlien
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-5-9
Journal Detail:
Title:  Meat science     Volume:  95     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2013 May 
Date Detail:
Created Date:  2013-6-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  433-443     Citation Subset:  -    
Copyright Information:
Copyright © 2013 Elsevier Ltd. All rights reserved.
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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