High pressure as an alternative processing step for ham production.

As high pressure processing (HPP) is becoming more and more important in the food industry, this study examined the application of HPP (500 and 600MPa) as a manufacturing step during simulated ham production. By replacing conventional heating with HPP steps, ham-like texture or color attributes could not be achieved. HPP products showed a less pale, less red appearance, softer texture and higher yields. However, a combination of mild temperature (53°C) and 500MPa resulted in parameters more comparable to cooked ham. We conclude that HPP can be used for novel food development, providing novel textures and colors. However, when it comes to ham production, a heating step seems to be unavoidable to obtain characteristic ham properties.

Inactivation kinetics of spores of Bacillus cereus strains treated by a peracetic acid-based disinfectant at different concentrations and temperatures.

The purpose of this study was to assess the effect of a commercial peracetic acid-based disinfectant against spores of Bacillus cereus, to identify the most influential factor for the final number of microorganisms after different disinfection procedures, and to evaluate the nature of the inactivation kinetics. The spores of four different strains of B. cereus (DSM 318, 4312, 4313, and 4384) were treated with five different disinfectant concentrations (0.25%, 0.5%, 1.0%, 1.5%, and 2.0% [w/v]) at three different temperatures (10°C, 15°C, and 20°C) with or without protein load. A higher temperature and PES 15/23 concentration resulted in a higher inactivation. Inactivation of B. cereus strain 4312 was around 2 log10 cycles at 10°C and around 7 log10 at 20°C (conc=1% [w/v] PAA; t=60 min; without protein). The protein load at higher concentrations did not significantly reduce the efficacy of the disinfectant (p>0.05). This article indicates the applicability of the Weibull model to fit the B. cereus disinfectant survival curves. A Monte Carlo simulation was used to carry out a sensitivity analysis, which revealed the most influential factors affecting the final number of microorganisms after the disinfection process.

A comparison of the carcase characteristics of pigs immunized with a 'gonadotrophin-releasing factor (GnRF)' vaccine against boar taint with physically castrated pigs.

Evaluating the effect of using a GnRF vaccine against boar taint on the carcase characteristics of boars, vaccinated pigs were compared with physically castrated. In total, 554 male pigs were randomly assigned to treatment groups. T01 comprised physically castrated pigs in the first week of life, T02 comprised pigs vaccinated twice before slaughtering. There was neither significant difference between the groups in terms of average liveweight nor in the hot carcase weight. The mean dressing percentage was 1.5% higher for T01 than for T02 (P<0.0001). The lean meat percentage was significantly higher in T02 (P<0.0001). Backfat and backmuscle thickness were significantly higher in T01 (P<0.0001 and P=0.0099, respectively). Within the EUROP grading vaccinated pigs were in favour (P=0.0034). There were no significant differences using the AutoFOM system: weights of the boned ham, boned shoulder and loin (P=0.5102, P=0.8881 and P=0.1919, respectively). The weight of the belly was significantly higher (P=0.0042) in T01 while the lean meat percentage of belly was significantly higher (P<0.0001) in T02.