scholarly journals Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef

2018 ◽  
Vol 2018 ◽  
pp. 1-5 ◽  
Author(s):  
Jhinuk Gupta ◽  
Chad G. Bower ◽  
Gary Sullivan ◽  
George Cavender
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Color Change ◽  
Ground Beef ◽  
High Pressure Processing ◽  
Beef Industry ◽  
Color Changes ◽  
Color Retention ◽  
Curing Agents ◽  
Main Effects

High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high-pressure processed ground beef. Color was measured (CIE L∗a∗b∗) before HPP and on days 3, 7, 12, 14, 19, and 21 after HPP. Statistical analysis (SAS GLIMMIX) was run to identify the main effects of adding curing agents, packaging, and reducing agents on color retention. HPP resulted in a detrimental effect on the color of the beef patties for all treatments. Lightness and yellowness increased (P<0.001) and redness decreased (P<0.001) after high-pressure processing. The effect remained the same throughout the course of the study. However, there were less color changes in samples treated with reducing compounds. Both synthetic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less severe color change compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+).

Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

2016 ◽  
Vol 41 (1) ◽  
pp. e12319 ◽  
Author(s):  
Somya Tewari ◽  
Rachna Sehrawat ◽  
Prabhat K. Nema ◽  
Barjinder Pal Kaur
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Fruits And Vegetables ◽  
High Pressure Processing

Inactivation of Shiga Toxin–Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing

2020 ◽  
Vol 83 (5) ◽  
pp. 865-873
Author(s):  
ANNA C. S. PORTO-FETT ◽  
LAURA E. SHANE ◽  
BRADLEY A. SHOYER ◽  
MANUELA OSORIA ◽  
YANGJIN JUNG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Listeria Monocytogenes ◽  
Shiga Toxin ◽  
Ground Beef ◽  
High Pressure Processing ◽  
Empirical Observation ◽  
Beef Burger ◽  
Beef Burgers

ABSTRACT We evaluated high pressure processing to lower levels of Shiga toxin–producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multistrain cocktails of STEC and L. monocytogenes were separately inoculated (∼7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., −20°C) samples (25 g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min. When refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of STEC were reduced by ca. 0.7 to 1.3 log CFU/g. However, when refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of L. monocytogenes remained relatively unchanged (ca. ≤0.3-log CFU/g decrease) in plant burger samples but were reduced by ca. 0.3 to 2.0 log CFU/g in ground beef. When refrigerated plant or beef burger samples were treated at 600 MPa for up to 4.5 min, levels of STEC and L. monocytogenes were reduced by ca. 0.7 to 4.1 and ca. 0.3 to 5.6 log CFU/g, respectively. Similarly, when frozen plant and beef burger samples were treated at 350 MPa up to 18 min, reductions of ca. 1.7 to 3.6 and ca. 0.6 to 3.6 log CFU/g in STEC and L. monocytogenes numbers, respectively, were observed. Exposure of frozen plant or beef burger samples to 600 MPa for up to 12 min resulted in reductions of ca. 2.4 to 4.4 and ca. 1.8 to 3.4 log CFU/g in levels of STEC and L. monocytogenes, respectively. Via empirical observation, pressurization did not adversely affect the color of plant burger samples, whereas appreciable changes in color were observed in pressurized ground beef. These data confirm that time and pressure levels already validated for control of STEC and L. monocytogenes in ground beef will likely be equally effective toward these same pathogens in plant burgers without causing untoward effects on product color. HIGHLIGHTS

Administration of Ascorbic Acid to Prevent Bleaching-induced Tooth Sensitivity: A Randomized Triple-blind Clinical Trial

2014 ◽  
Vol 39 (2) ◽  
pp. 128-135 ◽  
Author(s):  
EA de Paula ◽  
S Kossatz ◽  
D Fernandes ◽  
AD Loguercio ◽  
A Reis
Keyword(s):  
Clinical Trial ◽  
Hydrogen Peroxide ◽  
Ascorbic Acid ◽  
Color Change ◽  
Absolute Risk ◽  
Tooth Sensitivity ◽  
Parallel Design ◽  
Color Changes ◽  
The Absolute ◽  
Similar Risk

SUMMARY This study evaluated the effect of ascorbic acid, 500 mg every eight hours, on bleaching-induced tooth sensitivity. A triple-blind, parallel design, and placebo-controlled randomized clinical trial was conducted on 39 adults. The pills (placebo or ascorbic acid) were administered three times per day for 48 hours; the first dose was given one hour prior to each bleaching session. Two bleaching sessions with 35% hydrogen peroxide gel were performed with a one-week interval. Tooth sensitivity was recorded up to 48 hours after bleaching. The color evaluation was performed before and 30 days after bleaching. The absolute risk and intensity of tooth sensitivity were evaluated by Fisher exact and Mann-Whitney U-tests, respectively. Color changes were evaluated by unpaired t-test (α=0.05). There were no significant differences in the absolute risk and intensity of tooth sensitivity and color change between the groups. Both groups showed a similar risk of tooth sensitivity (p&gt;0.05). The perioperative use of an antioxidant, such as ascorbic acid (500 mg, three times daily) perorally, was not able to prevent bleaching-induced tooth sensitivity or reduce its intensity.

scholarly journals Fate ofEscherichia coliO157:H7 in ground beef following high-pressure processing and freezing

2010 ◽  
Vol 108 (4) ◽  
pp. 1352-1360 ◽  
Author(s):  
E.P. Black ◽  
K.A. Hirneisen ◽  
D.G. Hoover ◽  
K.E. Kniel
Keyword(s):  
High Pressure ◽  
Ground Beef ◽  
High Pressure Processing

Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage

LWT ◽  
2013 ◽  
Vol 54 (1) ◽  
pp. 278-284 ◽  
Author(s):  
Cristina Miguel-Pintado ◽  
Sergio Nogales ◽  
Ana M. Fernández-León ◽  
Jonathan Delgado-Adámez ◽  
Teresa Hernández ◽  
...  
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
High Pressure Processing ◽  
Refrigerated Storage

scholarly journals 092 Evaluating Seasonal Color Changes and Storage Conditions for Woody Plant Branches Used in the Floral Trade

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 404D-404
Author(s):  
K.S. Kleeberger ◽  
B.C. Moser
Keyword(s):  
Color Change ◽  
Measurement Techniques ◽  
Ornamental Plants ◽  
Storage Conditions ◽  
Color Measurement ◽  
Storage Duration ◽  
Color Changes ◽  
Color Retention ◽  
Cornus Sericea ◽  
Hue Angle

A number of deciduous woody ornamental plants experience seasonal changes in stem pigmentation. The resulting coloration yields plants desirable for use as cut branches in the florist trade. The dynamics of color change are particularly important in identifying harvest periods based on optimum color. The characterization of this process has been investigated for Cornus (Cornus baileyi, Cornus sericea `Cardinal', Cornus sericea `Flaviramea', Cornus alba `Bud's Yellow') and Salix (Salix matsudana `Tortosa', Salix `Golden Curls', Salix `Scarlet Curls') cultivars. Seasonal color changes are presented in relation to date. These data were compared to chlorophyll and anthocyanin levels to further characterize pigmentation change. Because size and round stem shape are not conducive to traditional tristimulus color measurement techniques, L*a*b* measurements were obtained from images imported via computer scanner as CIELAB images. L*a*b* values then were used to determine hue angle and chromaticity for each sample date. Postharvest storage duration and conditions are evaluated with regard to moisture content and color retention in cut branches.

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