Meat high-hydrostatic pressure trea

Meat high-hydrostatic pressure treatment causes severe decolouration, preventing its commercialisation due to consumer rejection.
Novel procedures involving product freezing plus low-temperature pressure processing are here investigated. Room temperature
(20 C) pressurisation (650 MPa/10 min) and air blast freezing (30 C) are compared to air blast freezing plus high pressure at subzero
temperature (35 C) in terms of drip loss, expressible moisture, shear force, colour, microbial quality and storage stability of fresh and
salt-added beef samples (Longissimus dorsi muscle). The latter treatment induced solid water transitions among ice phases. Fresh beef
high pressure treatment (650 MPa/20 C/10 min) increased significantly expressible moisture while it decreased in pressurised
(650 MPa/35 C/10 min) frozen beef. Salt addition reduced high pressure-induced water loss. Treatments studied did not change fresh
or salt-added samples shear force. Frozen beef pressurised at low temperature showed L, a and b values after thawing close to fresh samples.
However, these samples in frozen state, presented chromatic parameters similar to unfrozen beef pressurised at room temperature.
Apparently, freezing protects meat against pressure colour deterioration, fresh colour being recovered after thawing. High pressure processing
(20 C or 35 C) was very effective reducing aerobic total (2-log10 cycles) and lactic acid bacteria counts (2.4-log10 cycles), in
fresh and salt-added samples. Frozen + pressurised beef stored at 18 C during 45 days recovered its original colour after thawing, similarly
to just-treated samples while their counts remain below detection limits during storage.
 2007 Elsevier Ltd. All rights reserved.

ผลลัพธ์ (แอฟริกา) 1:

Vleis High-hidrostatiese druk veroorsaak erge Behandeling decolorizatie, die voorkoming van kommersialisering SY Weens verbruikers verwerping.
Novel prosedures wat vries produk plus lae-temperatuur Processing druk hier ondersoek. Kamertemperatuur
(20? C) onder druk sit (650 MPa / 10 min) en Air Blast vries (? 30? C) is in vergelyking met Air Blast vries plus Hoë druk op subzero
Temperatuur (? 35? C) in terme van Drupverlies, uitgedruk. vog, skuifkrag, Kleur, mikrobiese gehalte en berging stabiliteit van vars en
sout toegevoegde Bees monsters (longissimus dorsi spier). Laasgenoemde behandeling veroorsaak soliede water oorgange onder ys fases. Vars Bees
Behandeling High druk (650 MPa / 20? C / 10 min) Verhoogde Moisture terwyl dit aansienlik afgeneem uitgedruk in Pressurised
(650 MPa /? 35? C / 10 min) Bevrore Bees. Salt Daarbenewens verminder hoë druk veroorsaak verlies van water. Bestudeer behandelings het nie verander nie Vars
of Salt toegevoegde monsters skuifkrag. Bevrore Bees onder druk by lae temperatuur Getoon L, A en B waardes ná ontdooi naby Vars monsters.
Maar hierdie monsters in bevrore toestand aangebied chromatiese Parameters Soortgelyke onbevrore Bees onder druk by kamertemperatuur.
Blykbaar bevriesing beskerm vleis teen druk Kleur agteruitgang ,. vars kleur verhaal nadat ontdooi. Hoë druk Processing
(20? C of? 35? C) was baie effektief aerobiese vermindering totale (2-log10 Cycles) en melksuurbakterieë tellings (2,4-log10 Cycles), in
vars en sout toegevoegde monsters. Bevrore Bees + onder druk gestoor? 18? C gedurende 45 dae SY Verhaal Original Kleur nadat ontdooi, insgelyks
net behandel monsters bly terwyl hul tellings Hier opsporing tydens berging Limits.
? 2007 Elsevier Ltd Alle regte voorbehou.