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Bacterial growth during chilled storage of pressure-treated minced meat.

Author(s) : CARLEZ A., ROSEC J. P., RICHARD N., CHEFTEL J. C.

Type of article: Article

Summary

Freshly minced meat was pressure-processed for 20 minutes at 20 deg C and 200, 300, 400 or 450 megapascals, then stored at 3 deg C in air or under vacuum. Its microbial population was monitored for 22 days. Gram-negative bacteria were more sensitive to pressure than Gram-positive bacteria. Processing at 200 and 300 megapascals was moderately effective and delayed microbial growth by 2-6 days. Processing at 400 and 450 megapascals appeared to completely inactivate all microorganisms tested, except for the total flora which was reduced by 3 to 5 log cycles. However, after a lag period that depended on the intensity of pressure processing, cells from Pseudomonas sp were again detected and resumed growth.

Details

  • Original title: Bacterial growth during chilled storage of pressure-treated minced meat.
  • Record ID : 1994-2999
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 1
  • Publication date: 1994

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