Campus Units
Animal Science, Microbiology
Document Type
Article
Publication Version
Published Version
Publication Date
2020
Journal or Book Title
Advances in Food Processing and Technology
Volume
3
Issue
1
First Page
125
DOI
10.29011/2639-3387.100125
Abstract
Pork organ meats (Liver, lung, kidney and heart) were processed at either 0, 400 or 600 MPa using high Hydrostatic Pressure Processing (HPP) for 4 minutes. Color and texture were measured before and after processing. All of the HPP processed samples were lighter (Increasing L* value) than the homologous control samples, with the liver and heart samples showing significant differences between the 400 and 600 MPa processes. HPP processed samples were less red (Decreasing a* value) and more yellow (increasing b* value) than the control samples, with the exception of lung tissue. HPP processed samples trended towards increasing peak force with increasing pressure, although there was considerable variability in the results both within and between samples. The organ meats were inoculated with a mixed culture of non-Typhoidal Salmonella. HPP reduced the populations by approximately 2 log10 at 400 MPa and 4 log10 at 600 MPa. Risk modeling indicated that 400 MPa would not reliably reduce a hypothetical population of non-Typhoidal Salmonella to less than 1 cell in an 85 g serving with a hypothetical population of 50 cells/gram, although 600 MPa would achieve this level of reduction for liver, lung and kidney.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Share Alike 4.0 License.
Copyright Owner
The Authors
Copyright Date
2020
Language
en
File Format
application/pdf
Recommended Citation
Niebuhr, Steven E.; Larson, E. M.; and Dickson, James S., "The Effects of High Hydrostatic Pressure on the Color, Texture and Microbiology of Selected Pork Organ Meats" (2020). Animal Science Publications. 543.
https://lib.dr.iastate.edu/ans_pubs/543
Included in
Food Microbiology Commons, Food Processing Commons, Meat Science Commons, Microbiology Commons
Comments
This article is published as Niebuhr SE, Larson EM, Dickson JS (2020) The Effects of High Hydrostatic Pressure on the Color, Texture and Microbiology of Selected Pork Organ Meats. Adv Food Process Technol 1: 125. DOI: 10.29011/2639-3387.100125.