Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation
ABSTRACT The effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum‐packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or...
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Veröffentlicht in: | Journal of food science 2001-04, Vol.66 (3), p.482-484 |
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creator | Yuste, J. Pla, R. Capellas, M. Sendra, E. Beltran, E. Mor-Mur, M. |
description | ABSTRACT
The effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum‐packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or several times so that the total time under high pressure was 15 min. A continuous treatment at 450 MPa for 15 min at 20 °C was also performed. Oscillatory treatments did not generate significantly higher decreases in counts of both populations than continuous pressurization. Reductions from 3.2 to 3.8 log CFU g–1 were found for mesophiles. Psychrotrophs proved more sensitive: one of the cyclic treatments induced a lethality of 5.2 log CFU g –1. Pressurization improves the microbiological quality of MRPM. |
doi_str_mv | 10.1111/j.1365-2621.2001.tb16135.x |
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The effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum‐packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or several times so that the total time under high pressure was 15 min. A continuous treatment at 450 MPa for 15 min at 20 °C was also performed. Oscillatory treatments did not generate significantly higher decreases in counts of both populations than continuous pressurization. Reductions from 3.2 to 3.8 log CFU g–1 were found for mesophiles. Psychrotrophs proved more sensitive: one of the cyclic treatments induced a lethality of 5.2 log CFU g –1. Pressurization improves the microbiological quality of MRPM.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2001.tb16135.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Bacteria ; Biological and medical sciences ; Food industries ; Food processing industry ; Food safety ; Fundamental and applied biological sciences. Psychology ; high-pressure processing ; Meat and meat product industries ; mechanically recovered poultry meat ; mesophiles ; oscillatory pressurization ; Poultry ; psychrotrophs</subject><ispartof>Journal of food science, 2001-04, Vol.66 (3), p.482-484</ispartof><rights>2001 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Apr 2001</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4112-a08690f043a8d01168ba3369b4ec398fe96e44de97c0eb99cdddf4eb117923103</citedby><cites>FETCH-LOGICAL-c4112-a08690f043a8d01168ba3369b4ec398fe96e44de97c0eb99cdddf4eb117923103</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2001.tb16135.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2001.tb16135.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1104965$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Yuste, J.</creatorcontrib><creatorcontrib>Pla, R.</creatorcontrib><creatorcontrib>Capellas, M.</creatorcontrib><creatorcontrib>Sendra, E.</creatorcontrib><creatorcontrib>Beltran, E.</creatorcontrib><creatorcontrib>Mor-Mur, M.</creatorcontrib><title>Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation</title><title>Journal of food science</title><description>ABSTRACT
The effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum‐packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or several times so that the total time under high pressure was 15 min. A continuous treatment at 450 MPa for 15 min at 20 °C was also performed. Oscillatory treatments did not generate significantly higher decreases in counts of both populations than continuous pressurization. Reductions from 3.2 to 3.8 log CFU g–1 were found for mesophiles. Psychrotrophs proved more sensitive: one of the cyclic treatments induced a lethality of 5.2 log CFU g –1. Pressurization improves the microbiological quality of MRPM.</description><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high-pressure processing</subject><subject>Meat and meat product industries</subject><subject>mechanically recovered poultry meat</subject><subject>mesophiles</subject><subject>oscillatory pressurization</subject><subject>Poultry</subject><subject>psychrotrophs</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhi0EEmXwH6KJ2wSf2HFibtAY7ANWVm1ju7Qc52RzCXGx3dH-exy12q7xjc-RXz-v9BByCLSAdD4sC2CiyktRQlFSCkVsQQCris0LMoO6ojlrOLwkM0rLMgfg9WvyJoQlnXYmZmS8DMYOg47Ob7Mze_-QLTyGsPaYBmfSaMf77Gi1Gix2WXTZHM2DHq3Rw7DNrtC4R_TpZeHWQ0yIOeqY9c5nn7WJ6K0esvMxjfZRR-vGt-RVr4eA7_b3Afl58vXm-Cy_uDw9Pz66yA0HKHNNGyFpTznTTUcBRNNqxoRsORommx6lQM47lLWh2Eppuq7rObYAtSwZUHZADnfclXd_1hiiWrq1H1OlAslZUyV0Cn3chYx3IXjs1crb39pvFVA16VVLNelVk1416VV7vWqTPr_fN-iQZPRej8aGZwJQLkWVYp92sb92wO1_FKhvJ1-ueVMmQr4j2BBx80TQ_pcSNasrdffjVF3dzu9uG1io7-wftCOfgA</recordid><startdate>200104</startdate><enddate>200104</enddate><creator>Yuste, J.</creator><creator>Pla, R.</creator><creator>Capellas, M.</creator><creator>Sendra, E.</creator><creator>Beltran, E.</creator><creator>Mor-Mur, M.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200104</creationdate><title>Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation</title><author>Yuste, J. ; Pla, R. ; Capellas, M. ; Sendra, E. ; Beltran, E. ; Mor-Mur, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4112-a08690f043a8d01168ba3369b4ec398fe96e44de97c0eb99cdddf4eb117923103</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Bacteria</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high-pressure processing</topic><topic>Meat and meat product industries</topic><topic>mechanically recovered poultry meat</topic><topic>mesophiles</topic><topic>oscillatory pressurization</topic><topic>Poultry</topic><topic>psychrotrophs</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yuste, J.</creatorcontrib><creatorcontrib>Pla, R.</creatorcontrib><creatorcontrib>Capellas, M.</creatorcontrib><creatorcontrib>Sendra, E.</creatorcontrib><creatorcontrib>Beltran, E.</creatorcontrib><creatorcontrib>Mor-Mur, M.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yuste, J.</au><au>Pla, R.</au><au>Capellas, M.</au><au>Sendra, E.</au><au>Beltran, E.</au><au>Mor-Mur, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation</atitle><jtitle>Journal of food science</jtitle><date>2001-04</date><risdate>2001</risdate><volume>66</volume><issue>3</issue><spage>482</spage><epage>484</epage><pages>482-484</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
The effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum‐packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or several times so that the total time under high pressure was 15 min. A continuous treatment at 450 MPa for 15 min at 20 °C was also performed. Oscillatory treatments did not generate significantly higher decreases in counts of both populations than continuous pressurization. Reductions from 3.2 to 3.8 log CFU g–1 were found for mesophiles. Psychrotrophs proved more sensitive: one of the cyclic treatments induced a lethality of 5.2 log CFU g –1. Pressurization improves the microbiological quality of MRPM.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2001.tb16135.x</doi><tpages>3</tpages></addata></record> |
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subjects | Bacteria Biological and medical sciences Food industries Food processing industry Food safety Fundamental and applied biological sciences. Psychology high-pressure processing Meat and meat product industries mechanically recovered poultry meat mesophiles oscillatory pressurization Poultry psychrotrophs |
title | Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation |
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