High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products.

Bibliographic Details
Title: High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products.
Authors: Cava R; TRADINNOVAL Research Group, INBIo G+C, University of Extremadura, Campus Universitario, Cáceres 10003, Spain. Electronic address: rcava@unex.es., Higuero N; TRADINNOVAL Research Group, INBIo G+C, University of Extremadura, Campus Universitario, Cáceres 10003, Spain., Ladero L; R+D+i Department, INCARLOPSA, Guijuelo, Spain.
Source: Meat science [Meat Sci] 2021 Jan; Vol. 171, pp. 108273. Date of Electronic Publication: 2020 Aug 03.
Publication Type: Journal Article
Language: English
Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE
Imprint Name(s): Publication: <200?>- : Oxford : Elsevier
Original Publication: Barking, Essex, Eng., Applied Science Publishers
MeSH Terms: Hydrostatic Pressure*, Food Preservation/*methods , Listeria monocytogenes/*growth & development , Meat Products/*microbiology, Animals ; Colony Count, Microbial ; Food Microbiology ; Meat Products/analysis ; Oxidation-Reduction ; Swine ; Temperature
Abstract: The effects of high hydrostatic pressure (HHP) processing (600 MPa, 8 min, 16 °C) and storage temperature (4 °C and 18 °C) on experimentally inoculated Listeria monocytogenes (L. monocytogenes), mesophilic aerobic plate counts (APC) and yeast and mould (YM) populations in Iberian dry-cured "salchichón" (DCS) and dry-cured loin (DCL) during 120 days of storage were studied. Tocopherol contents, fatty acid profile, instrumental colour and lipid and protein oxidation were evaluated. HHP treatment reduced L. monocytogenes population by >3 log 10 in both DCS and DCL. HHP and storage temperature affected APC differently in both products, whereas YM were significantly decreased by HHP, mostly at 18 °C. Lipid and protein oxidation were promoted, mainly in DCS, and the colour was affected in a minor extent. Despite these effects on oxidation, these results suggest that HHP treatment at 600 MPa for 8 min in both products allowed to control L. monocytogenes below the microbiological limit established by the food safety regulations.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Contributed Indexing: Keywords: Colour; Dry-cured loin; Dry-cured sausage; High hydrostatic pressure; Listeria monocytogenes; Oxidation
Entry Date(s): Date Created: 20200814 Date Completed: 20210512 Latest Revision: 20210512
Update Code: 20210623
DOI: 10.1016/j.meatsci.2020.108273
PMID: 32784037
Published: 2021 Jan
Database: MEDLINE

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