Reduction of Spoilage Microorganisms in Fresh Beef Using Hydrodynamic Pressure Processing

摘要: Hydrodynamic pressure processing (HDP) was investigated as a technology to reduce spoilage microorganisms found in fresh beef. In two separate studies (studies 1 and 2), retail ground beef roasts were purchased (day 0). The divided into stew pieces (30 40 g). All meat samples, including control stored at 5°C for 20 h plastic film. After storage, designated samples treated with HDP. study 3, HDP 0) aerobically (5°C) 14 days samples. Each type vacuum-packaged (100 g binary explosive, steel shock wave container). pHs the aerobic plate counts (log 10 CFU/g) measured on day 0 I 2) 0, 7, (study 3) HDP-treated There no pH difference between types 2); reduced bacteria both (2 log) 2 (1.5 0. there significant (P Le sujet de cette etude est determiner l'effet du procede pression hydrodynamique sur les microorganismes d'alteration piece et viande hachee boeuf. La s'altere dans sa totalite alors que la par surface. Ces viandes sont choisis pour capacite penetration l'onde choc provoquee le traitement. Une duree conservation fraiche effectuee apres un traitement evaluer si ce peut augmenter stabilite entreposee l'air une temperature refrigeration.