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Meat Sci

Title:		Effect of combined treatment with supercritical CO(2) and rosemary on microbiological and physicochemical properties of ground pork stored at 4 degrees C
Author(s):		Huang S; Liu B; Ge D; Dai J;
Address:		"Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan, China. Electronic address: hwangee@163.com. Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan, China"
Journal Title:		Meat Sci
Year:		2017
Volume:		20161205
Issue:
Page Number:		114 - 120
DOI:		10.1016/j.meatsci.2016.11.022
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The effect of combined treatment with supercritical CO(2) (2000psi, 35 degrees C for 2h) and rosemary powder (2.5% and 5.0% (w/w)) on microbiological and physicochemical properties of ground pork stored at 4 degrees C was investigated. The changes in total viable count, pH, total volatile base nitrogen (TVB-N), lipid oxidation and instrumental color (CIE L(?n-), a(?n-), b(?n-)) were analyzed during a week period of refrigerated storage. It was found that microbial populations were reduced by supercritical CO(2) treatment, with the more pronounced effect being achieved by combined treatment with supercritical CO(2) and 5.0g rosemary powder/100g meat. Supercritical CO(2) treatment for 2h could accelerate lipid oxidation of ground pork during refrigerated storage, whereas combination with rosemary can significantly slow down the increase of oxidation rate. Combined treatment of supercritical CO(2) and rosemary significantly increased L(?n-) and b(?n-) values of the ground pork, while the a(?n-), pH and TVB-N value were not affected as compared to the treatment with supercritical CO(2) alone. The results of this study indicate that combined treatment of supercritical CO(2) and rosemary may be useful in the meat industry to enhance the storage stability of ground pork treated with long time exposure of supercritical CO(2) during refrigerated storage"
Keywords:		"Animals Carbon Dioxide/*analysis Cold Temperature Colony Count, Microbial Color Dietary Fats/analysis Food Contamination *Food Handling Food Microbiology Food Packaging Food Preservation Food Storage Hydrogen-Ion Concentration Meat Products/analysis/*micr;"
Notes:		"MedlineHuang, Shirong Liu, Bin Ge, Du Dai, Jiehui eng England 2016/12/13 Meat Sci. 2017 Mar; 125:114-120. doi: 10.1016/j.meatsci.2016.11.022. Epub 2016 Dec 5"