Document Detail

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio.
MedLine Citation:
PMID:  22749447     Owner:  NLM     Status:  Publisher    
We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20°C) and on previously-frozen carpaccio (HHP at -30°C). HHP at 20°C changed the color. The pressure increase from 400 to 650MPa and the time increment from 1 to 5min at 400MPa increased L* and b*. a* decreased only with 650MPa for 5min at 20°C. The prior freezing of the carpaccio and the HHP at -30°C minimized the effect of the HHP on the color and did not change the shear force, but increased expressible moisture as compared to the untreated carpaccio. HHP at 20°C was more effective in reducing the counts of microorganisms (aerobic total count at 30°C, Enterobacteriaceae, psychrotrophs viable at 6.5°C and lactic acid bacteria) than HHP at -30º C. With HHP at 20°C, we observed a significant effect of pressure and time on the reduction of the counts.
S R Vaudagna; C B Gonzalez; B Guignon; C Aparicio; L Otero; P D Sanz
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-6-13
Journal Detail:
Title:  Meat science     Volume:  -     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2012 Jun 
Date Detail:
Created Date:  2012-7-3     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC77 (B1708WAB), Morón, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, CP C1033AAJ, Buenos Aires, Argentina.
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