Influence of high pressure on the color and microbial quality of beef meat

LWT ◽  
2003 ◽  
Vol 36 (6) ◽  
pp. 625-631 ◽  
Author(s):  
S. Jung ◽  
M. Ghoul ◽  
M. de Lamballerie-Anton
2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S299-S302 ◽  
Author(s):  
N. Schenková ◽  
M. Šikulová ◽  
J. Jeleníková ◽  
P. Pipek ◽  
M. Marek ◽  
...  

Influence of post-rigor injection of papain solution and/or high pressure treatment (100, 200, 300 MPa for 10 min) on the quality of beef meat (musculus longissimus lumborum et thoracis) was studied in terms of texture, microbial quality and some physico-chemical parameters (pH, drip loss, water holding capacity). Injection of papain and pressurisation to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderisation. After the 300 MPa pressure treatment the total flora of pressurised compared to untreated samples decreased of 2.5 log cycles.


Author(s):  
A. Boyd ◽  
M. F. Patterson ◽  
A. McCracken ◽  
B. Mackey

Meat Science ◽  
2007 ◽  
Vol 77 (4) ◽  
pp. 616-625 ◽  
Author(s):  
Pedro P. Fernández ◽  
Pedro D. Sanz ◽  
Antonio D. Molina-García ◽  
Laura Otero ◽  
Bérengère Guignon ◽  
...  

2009 ◽  
Vol 27 (No. 4) ◽  
pp. 228-233 ◽  
Author(s):  
N. Hasníková-Schenková ◽  
L. Jiřincová ◽  
M. Šikulová ◽  
A. Landfeld ◽  
M. Marek ◽  
...  

The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65°C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping its organoleptic and nutritive qualities.


2020 ◽  
pp. 99-104
Author(s):  
S.A. Zaydes ◽  
A.N. Mashukov ◽  
T.Ya. Druzhinina

The contact belt of the gate assembly is the main part of high pressure fittings. The serviceability of the fittings assembly as whole depends on the air-tightness and quality of the mating surfaces. The technology of diamond burnishing allows to increase the interface of the nodes by red ucing the surface roughness of the metal-to-metal seal. The real experience for improving of the fittings contact belt due to the use of diamond burnishing of the nozzles seats and the conical surface of the rods.


1986 ◽  
Vol 18 (7-8) ◽  
pp. 257-265 ◽  
Author(s):  
K. Kawamura ◽  
M. Kaneko

In order to evaluate the microbial quality of human wastes and effluents from treatment processes, the microbial flora of samples was examined. Total coliforms, fecal coliforms and fecal streptococci were used as indicator micro-organisms, and Vibrio cholerae non O-1, Salmonella, Staphylococcus aureus and Welchii (Clostridium perfrigens) were selected as pathogenic organisms. Salmonella was detected in only the water samples from the night soil treatment plant, while Staphylococcus aureus was detected in the night soil and the samples from the night soil purification tanks. Vibrio cholerae non 0-1 was not detected in any samples, but Welchii existed in almost all samples. Generally, the density levels and distribution patterns of the indicator micro-organisms were similar to those in the raw wastewaters. The microbial flora was not changed remarkably after the primary sedimentation process and the biological treatment process. After the chlorination process, total colonies, spore-forming bacteria, Welchii, moulds and fecal streptococci could survive, and spore-forming bacteria formed the majority of the total colonies in the well-chlorinated effluents. Welchii at the level of 103/100 ml can be used as the indicator micro-organism to ensure a sanitary safe discharge, because it can survive at the level of 103−104/100 ml even if other indicators and pathogenic micro-organisms are inactivated completely by the chlorination process.


2021 ◽  
Author(s):  
Fatemeh Mohajer ◽  
Saeid Khanzadi ◽  
Kobra Keykhosravy ◽  
Seyyed Mohammad Ali Noori ◽  
Mohammad Azizzadeh ◽  
...  

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.


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