| Popis: |
Hydrodynamic pressure processing (HDP) was investigated as an alternative non-thermal preservation technique to reduce microorganisms found inlon meat products. Pork /beef stew pieces and ground beef (GB) were examined. All meat samples were stored at room temperature ( 23 °C) for 22 h representing temperature abuse (TA) conditions. Following storage, samples were divided in lots for controls and HDP-treatment. Meat samples were vacuum packaged for HDP treatment (binary explosive placed 6 or 12" from meat surface; 54-L steel shock wave container). Pork/beef stew pieces were treated with 1 00 g @ 12". GB was treated with 25, 50, 75, or 100 g @ 12" and 75 @ 6". Samples were assayed for total aerobic platecounts (APC; log,0 CFU/g) after treatment. Microorganisms were reduced (2 log; P |
