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Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

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Abstract:

The optimal conditions of pressure, time, and processing temperature required to eliminate Listeria monocytogenes Scott A and Salmonella typhimurium ATCC 13311 in fresh pork loin and the effect of these optimal conditions on quality and shelf life were determined. Twenty-five grams of fresh pork loin were inoculated with either of the two organisms and were subjected to pressures between 414 and 827 MPa at either 2 or 25°C for 30 min. The D414 MPa 25°C was determined to be 2.17 min for L. monocytogenes and the D414 MPa 25°C was determined to be 1.48 min for S. typhimurium. Samples subjected to a 6D process were evaluated by sensory and objective tests as well as for shelf life. These samples were found to be different (P > 0.05) from controls when evaluated after cooking by a triangle test of difference, but only when the pressure was applied at 2°C and not at 25°C. The descriptive analysis test showed that cooked samples treated at 25°C were not different (P > 0.05) from controls in flavor, juiciness, and firmness. Color, peak load, water-holding capacity, and moisture were not found to be different (P > 0.05) between samples treated at 25°C and controls when both were cooked. However, in the raw state, differences were found in the values for color parameters L and b. The level of psychrotrophs was 5.7 log CFU/g for samples treated at 25°C after 33 days of storage at 4°C, as compared with 7.0 log CFU/g for controls. The color and peak load (texture) did not change over the storage period (P > 0.05) in any of the samples. All samples spoiled in 5 days when stored at 25°C.

Document Type: Research Article

Affiliations: 1: Department of Microbiology, Immunology & Preventive Medicine, Iowa State University, Ames, Iowa 50011, USA 2: Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA 3: Department of Animal Science, Texas A&M University, College Station, Texas 77843-2471, USA

Publication date: December 1, 1998

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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