High pressure technology could be a

High pressure technology could be a powerful tool for
increasing the safety and shelf life of fresh and salt-addedred meats. However, the full commercial application of
pressure to fresh red meat has not been performed yet
due to severe meat discoloration at the pressure levels considered
necessary for pathogen and spoilage microorganisms
inactivation (Carlez, Veciana-Nogues, & Cheftel,
1995; Franceschini, Gola, Rovere, & Frustoli, 2005). Jung,
Ghoul, and de Lamballerie-Anton (2003) have observed
significant effects on total colour difference (DE) of Bicep
femoris beef at pressures over 300 MPa (temperature
10 C, holding time 20–300 s). Moreover, in a detailed
study on minced beef meat (pressurised at 10 C for
10 min), Carlez et al. (1995) observed significant increments
of lightness (L value) in the range 200–350 MPa, turning
meat colour to ‘‘pink’’. According to the authors this whitening
effect was due to globin denaturation and/or heme
group displacement or release. Similar changes in colour
parameters were found by Goutefongea, Rampon, Nicolas,
and Dumont (1995) in minced (fresh and cured) pork and
beef pressurised at 600 MPa/20 C/30 min. They suggested
that the lightness increment could be consequence of myofibrillar
and sarcoplasmic proteins coagulation. Moreover,
important decreases in redness were reported in minced
beef meat after pressurisation between 400 and 500 MPa/
10 min/10 C (Carlez et al., 1995): meat colour was
reported to turn ‘‘grey–brown’’. These results were confirmed
by Jung et al. (2003) in Bicep femoris beef samples
after treatment (350–600 MPa/10 C/20–300 s). This
decrease could be related to ferrous myoglobin oxidation
to ferric metmyoglobin resulting in a grey–brown coloration
(Carlez et al., 1995; Jung et al., 2003). Both phenomena
(whitening and redness decrease) appear to depend
more on critical pressure thresholds than on pressurisation
time (Montero & Go´mez Guillen, 2005).

ผลลัพธ์ (แอฟริกา) 1:

Hoë druk tegnologie kan 'n kragtige instrument wees vir
die verhoging van die veiligheid en raklewe van vars en sout-Addedred vleis. Maar die volle kommersiële toepassing van
druk om Vars Rooivleis is nog nie uitgevoer
as gevolg van ernstige Vleis Verkleuring by die druk vlakke beskou
vir patogene en mikroörganismes nodige
inaktivering (Carlez, Veciana-Nogues, & Cheftel,
1995; Franceschini, Gola ,. Rovere, & Frustoli, 2005). Jung,
Ghoul, en de Lamballerie-Anton (2003) het waargeneem
beduidende uitwerking op die totale Kleur verskil (DE) van Bicep
femoris by drukke meer as 300 MPa Bees (temperatuur
10? C, hou tyd 20-300 s). Verder, in 'n gedetailleerde
studie oor gemaalde beesvleis Vleis (onder druk van 10? C vir
10 min), Carlez et al. (1995) waargeneem beduidende inkremente
van lig (L-waarde) in die Range 200-350 MPa, draai
Vleis Kleur na '' Pink ''. Volgens die skrywers van hierdie Whitening
effek was globin Weens denaturasie en / of heme
Group verplasing of release. Soortgelyke veranderings in Kleur
Parameters gevind is deur Goutefongea, Rampon, Nicolas,
en Dumont (1995) in gemaalde (Vars en genees) en varkvleis
Bees onder druk by 600 MPa / 20? C / 30 min. Hulle het voorgestel
dat die lig inkrement gevolg van miofibrillêre kan wees
en sarkoplasmiese proteïene stolling. Verder,
is belangrik dalings berig in Rooiheid in gemaalde
beesvleis Vleis tussen 400 en 500 MPa na onder druk sit /
10 min / 10 C? (Carlez et Al, die 1995.): Vleis Kleur is
aangemeld draai '' grys-Brown ''. Hierdie resultate is bevestig
deur Jung et al. (2003) in Bicep femoris Bees monsters
na behandeling (350-600 MPa / 10? C / 20-300 s). Dit
kan daal tot mioglobien oksidasie ysterhoudende Verwante wees
om ferri Metmyoglobin wat in 'n grys-bruin kleur
(Carlez et Al, 1 995;. Jung et al., 2003). Beide verskynsels
(Whitening en rooi Afname) verskyn om afhanklik
Meer oor Kritieke druk drempels as op onder druk sit
tyd (Montero & Go'mez Guillen, die 2005).