High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

Effect of radiofrequency assisted freezing on meat microstructure and quality

“…No significant effect of the different freezing procedures on colour changes was observed. Increases in yellowness were also found for cured pork carpaccio and fresh minced beef and pork subjected to high hydrostatic pressure assisted freezing (Realini, Guardia, Garriga, Perez-Juan, & Arnau, 2011;Serra et al, 2007). In these cases, colour changes could be associated with myoglobin oxidation.…”

Film with anthocyanins as an indicator of chilled pork deterioration

“…In practice, these characteristics become evident when the Pseudomonas have exhausted the glucose and lactate present in meat and begin to metabolize nitrogenous compounds such as amino acids (NYCHAS et al 2008;DAINTY, 1996). Therefore, sensory changes are noticeable only when the microorganisms count surpasses the values of 10 7 or 10 8 cfu/g, they are considered typical levels of end of shelf-life for chilled meat (REALINI et al, 2011;NYCHAS et al, 2008;INTERNATIONAL..., 1980). Substances such as mono-, di-and trimetilaminas, ethyl and propyl compounds, ammonia, H 2 S, alcohols, and short chain fatty acids are found in spoiled meat and are responsible time points were considered for pH analysis only, at the 8 th and 11 st day, which were also performed in triplets.…”

Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio

“…Information regarding the effect of PL on the sensory properties of raw meat and fish is very scarce. However, some works have been carried out applying high pressure technology to cured (Realini et al, 2010;Szerman et al, 2011) anduncured carpaccio (Gómez-Estaca et al, 2009).…”