Abstract:Effects of 3.0-kGy irradiation on microflora and other attributes of fresh, vacuum-packaged pork loins were examined during storage (2-4"C, 98 days) and mishandling (24-2X, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5°C. Irradiated loins kept at 2-4"C tested negative for Salmonella spp., Campylobacter spp., Clostridium perjkingens and Staphylococcus aureus. Yersinia spp. was detected in pork chops held at 5°C; this organism, C. perfringens and Aeromonas spp. were present in… Show more
“…En carne cruda, pueden desarrollarse olores extraños que desaparecen al cocinar (Luchsinger et al 1996). Pueden producirse también cambios de color: irradiando en ausencia de oxígeno se acentúa el brillo de los colores (Lebepe et al 1990), mientras que en presencia de oxígeno se producen decoloraciones (Grant y Patterson, 1991a). Irradiando a bajas temperaturas y en ausencia de oxígeno se minimizan los cambios en la carne.…”
La industria alimentaria y las administraciones públicas realizan grandes esfuerzos para mejorar el mantenimiento de las condiciones higié-nicas y evitar la contaminación de alimentos. Pese a estos esfuerzos
“…En carne cruda, pueden desarrollarse olores extraños que desaparecen al cocinar (Luchsinger et al 1996). Pueden producirse también cambios de color: irradiando en ausencia de oxígeno se acentúa el brillo de los colores (Lebepe et al 1990), mientras que en presencia de oxígeno se producen decoloraciones (Grant y Patterson, 1991a). Irradiando a bajas temperaturas y en ausencia de oxígeno se minimizan los cambios en la carne.…”
La industria alimentaria y las administraciones públicas realizan grandes esfuerzos para mejorar el mantenimiento de las condiciones higié-nicas y evitar la contaminación de alimentos. Pese a estos esfuerzos
“…Ulu (2004) reports that malonaldehyde is highly reactive and remains bound to other food ingredient. Lebepe et al (1990) are of the opinion that bacteria can metabolise TBA or malondialdehyde with which it forms colour complexes, resulting in a decrease in the MDA content of meat and meat products. This result agrees with previous findings published by Przysiężna (2005), Smith and Alvarez (1988) and Higgis et al (1998).…”
The effect of cooking in hot air combined with steam and vacuum storage on the quality of turkey meat was studied. The use of steam during cooking decreased cooking losses of turkey meat, and at the same time caused a greater lipid oxidation. The higher rate of SH groups oxidation was found in meat heated with 20, 50 and 90% steam than in meat heated with 0% and 70% steam. Thermal processing caused a decrease in unsaturated fatty acids and an increase in saturated fatty acids content; the smallest changes were demonstrated in meat heated with 20% steam. After thermal processing meat cooked with higher steam (50, 70, 90%) was characterized by better juiciness and tenderness. During storage samples heated in hot air alone and with 20% steam showed lower content of malondialdehyde and better flavour than others samples.
“…Doses <10 kGy have no toxicological hazards in foods (180). Many studies have been conducted with fresh, cooked, and processed meats (99,108,113,127,149,153,180,188,193,253,276).…”
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