ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The purpose of this study was to analyze the effect of combined treatments of high pressure (300 MPa, for 15 min) and temperature (5, 20, 35, and 50 °C) on microbial inactivation (total bacteria count, lactic acid bacteria, Baird Parker flora, Pseudomonas sp., and enterobacteria) and color in sliced cooked ham and ground pork patties. Microbial reduction due to the pressure/temperature treatments was higher in pork patties. Greater pressure-induced loss viability was observed in gram-negative bacteria. Microbial inactivation was more pronounced when pressurization was applied at 50 °C. Microbial sensitivity to the high pressure treatment was conditioned by the processing temperature, the microorganism group, and the type of meat product.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10679.x
Permalink