Application of electrolyzed water for improving pork meat quality.
Food Res Int
; 100(Pt 1): 757-763, 2017 10.
Article
em En
| MEDLINE
| ID: mdl-28873747
ABSTRACT
The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18° and 30°C) and pressures (30 and 45psi) and the volume corresponded to approximately 10% water commonly used in carcass washing. EW after spraying exhibited a chlorine concentration between 15 and 25ppm. The application of acidic EW (AEW) alone or in combination with basic EW (BEW) decreased (P<0.05) the microbial counts shortly after spraying. In addition, the combination of BEW+AEW (30psi) reduced the mesophilic and psychrotrophic bacteria counts throughout the refrigerated storage (P<0.05). The EWs did not increase the lipid oxidation of the samples. On the other hand, a high protein oxidation was observed in the samples sprayed with AEW and slightly acidic EW (SAEW), while BEW was effective to reduce the oxidation reactions. Therefore, the results showed that the combination BEW+AEW may be a viable alternative to reduce the volume of water used at slaughter and to improve the microbiological quality of pork meat.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Água
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Carne Vermelha
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Microbiologia de Alimentos
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Indústria de Embalagem de Carne
Limite:
Animals
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2017
Tipo de documento:
Article
País de afiliação:
Brasil