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Effect of high hydrostatic pressure treatment on the preservation of beef meat / Beatriz E. Sanchez-Basurto in Industrial & engineering chemistry research, Vol. 51 N° 17 (Mai 2012) 

Public ISBD [article]  in Industrial & engineering chemistry research > Vol. 51 N° 17 (Mai 2012) . - pp. 5932–5938 Titre : Effect of high hydrostatic pressure treatment on the preservation of beef meat Type de document : texte imprimé Auteurs : Beatriz E. Sanchez-Basurto, Auteur ; Mariana Ramirez-Gilly, Auteur ; Alberto Tecante, Auteur Année de publication : 2012 Article en page(s) : pp. 5932–5938 Note générale : Industrial chemistry Langues : Anglais (eng) Mots-clés : Hydrostatic  pressure Résumé : The effect of high hydrostatic pressure was investigated to determine the best treatment conditions to preserve beef meat. The meat was pressurized from 172 to 620 MPa for 1–5 min at 25 ± 2 °C. Intensive color degradation occurred above 345 MPa. No significant reduction in aerobic mesophilic count was observed below 310 MPa. Therefore, 310, 324, and 345 MPa were applied to the meat for 1 min. The pH, water-holding capacity, total volatile bases, CFU/g, color, texture, and tenderness of pressurized and unpressurized meats were assessed for 42 days, while meat was stored at 4 °C. Data showed that pressure treatment produced good results. The color, texture, and tenderness of treated and untreated meats were not statistically different (p > 0.05). High hydrostatic pressure preserved meat over a longer time period and is a promising technology for extending the shelf life of raw meat. ISSN : 0888-5885 En ligne : http://pubs.acs.org/doi/abs/10.1021/ie200930a [article] Effect of high hydrostatic pressure treatment on the preservation of beef meat [texte imprimé] / Beatriz E. Sanchez-Basurto, Auteur ; Mariana Ramirez-Gilly, Auteur ; Alberto Tecante, Auteur . - 2012 . - pp. 5932–5938. Industrial chemistry Langues : Anglais (eng) in Industrial & engineering chemistry research > Vol. 51 N° 17 (Mai 2012) . - pp. 5932–5938 Mots-clés : Hydrostatic  pressure Résumé : The effect of high hydrostatic pressure was investigated to determine the best treatment conditions to preserve beef meat. The meat was pressurized from 172 to 620 MPa for 1–5 min at 25 ± 2 °C. Intensive color degradation occurred above 345 MPa. No significant reduction in aerobic mesophilic count was observed below 310 MPa. Therefore, 310, 324, and 345 MPa were applied to the meat for 1 min. The pH, water-holding capacity, total volatile bases, CFU/g, color, texture, and tenderness of pressurized and unpressurized meats were assessed for 42 days, while meat was stored at 4 °C. Data showed that pressure treatment produced good results. The color, texture, and tenderness of treated and untreated meats were not statistically different (p > 0.05). High hydrostatic pressure preserved meat over a longer time period and is a promising technology for extending the shelf life of raw meat. ISSN : 0888-5885 En ligne : http://pubs.acs.org/doi/abs/10.1021/ie200930a