Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid

Kim, Hyun Joo; Kruk, Zbigniew A.; Jung, Young Jun; Jung, Samooel; Lee, Hyun Jung; Jo, Cheorun

doi:10.1016/j.ifset.2014.06.001

Cited by 6 publications

(1 citation statement)

References 38 publications

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“…As the synergistic combinations provide an opportunity to decrease the intensity of the each hurdle used for food preservation, nutritional and sensorial properties of food can be maintained (Leistner and Gorris ; Kim et al . ).…”

Section: Introductionmentioning

confidence: 97%

Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat

Alahakoon

Jayasena

Jung

et al. 2015

Journal of Food Processing and Preservation

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This study compared the effects of electron beam irradiation (EB; 1 and 2 kGy) and high pressure processing (HP; 300 and 400 MPa) on the quality characteristics of marinated chicken breast meat with and without citrus peel extract (CPE; 2%). The combination of CPE with EB (2 kGy) had a significant antimicrobial effect among the treatments. EB alone at 2 kGy reduced the initial microbial counts by 3.16 log cfu/g and no viable cells were detected in samples with CPE. The addition of CPE was not effective to control lipid oxidation in the seasoned breast meat during refrigerated storage. Both EB and HP had a nonsignificant impact (P > 0.05) on sensory attributes of samples without CPE. The use of CPE followed by EB (2 kGy) was the most effective way for shelf life extension of marinated chicken breast but adversely affected the sensory characteristics.

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Section: Introductionmentioning

confidence: 97%