Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

Serra, X.; Ruiz-Ramírez, Jorge; Arnau, J.; Gou, P.

doi:10.1016/j.meatsci.2004.07.004

Cited by 106 publications

(58 citation statements)

References 16 publications

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“…Nevertheless, this study still suggests that the desiccation effect by prolonged plasma treatment of meat samples may be undesirable because the decreases of water activity and water content could result in the increase of hardness on texture parameters (Jin et al, 2011;Serra et al, 2005). More studies are necessary to understand the effect of non-thermal plasma treatment on the sensory qualities of food products because few studies have been performed to our knowledge.…”

Section: Discussionmentioning

confidence: 91%

Inactivation of Campylobacter jejuni using Radio-frequency Atmospheric Pressure Plasma on Agar Plates and Chicken Hams

Kim¹,

Lee²,

Cho³

et al. 2013

Korean Journal for Food Science of Animal Resources

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Radio-frequency driven atmospheric pressure plasma using argon gas was studied in the inactivation of Campylobacter jejuni in order to investigate its applicability. First, the inactivation study was conducted on an agar surface. C. jejuni NCTC11168 was reduced by more than 7 Log CFU after an 88 s treatment. Another strain, ATCC49943, was studied; however, the inactivation was less efficient, with a 5 Log CFU reduction after a 2 min treatment. Then, chicken breast ham was studied at the106 CFU inoculation level. The inactivation efficiency was much lower for both strains compared to that on the agar plates. C. jejuni NCTC11168 and ATCC49943 were reduced by 3 Log CFU after a 6 min treatment and by 1.5 Log CFU after a 10 min treatment, respectively. The scanning electron microscopy analysis indicated that C. jejuni cells were deformed or transformed into coccoid form under the plasma treatment. During the plasma treatment, the temperature of the samples did not rise above 43 o C, suggesting that heat did not contribute to the inactivation. Meanwhile, water activity significantly decreased after a 10 min treatment (p<0.05). This study conveyed that radio-frequency atmospheric pressure plasma can effectively inactivate C. jejuni with strain-specific variation.

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Section: Discussionmentioning

confidence: 91%

Inactivation of Campylobacter jejuni using Radio-frequency Atmospheric Pressure Plasma on Agar Plates and Chicken Hams

Kim¹,

Lee²,

Cho³

et al. 2013

Korean Journal for Food Science of Animal Resources

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“…Meat quality can deteriorate during salting, resulting in nutritional loss and texture problems. Moisture content has been considered a major source of growth for microbial organisms in meat, and it is considered a key parameter affecting meat texture Serra et al, 2005). Microbial growth or texture loss influences the shelf life of salted meat and meat products.…”

Section: Porkmentioning

confidence: 99%

Optical Methods and Techniques for Meat Quality Inspection

Peng¹,

Dhakal²

2015

Trans.ASABE

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“…Among homogeneity of freeze-drying process, results showed that there were no differences (P > 0.05) among the trays when processing was carried out. Serra et al (2005) reported that when the Biceps femoris muscle were subjected to drying (15 ± 2°C) until constant weight, water activity decreased from 0.90 to 0.70. The stated authors also reported that lower values of water activity and water content increased hardness in Biceps femoris.…”

Section: First Stepmentioning

confidence: 99%

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Messina

Sancho²,

Grigioni

et al. 2015

Animal

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The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P < 0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.

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Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

Cited by 106 publications

References 16 publications

Inactivation of Campylobacter jejuni using Radio-frequency Atmospheric Pressure Plasma on Agar Plates and Chicken Hams

Inactivation of Campylobacter jejuni using Radio-frequency Atmospheric Pressure Plasma on Agar Plates and Chicken Hams

Optical Methods and Techniques for Meat Quality Inspection

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

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