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Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure BJM
Mathias,S.P.; Rosenthal,A.; Gaspar,A.; Aragão,G.M.F.; Slongo-Marcusi,A..
High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 ºC, in comparison to the non pressurized product. The lactic acid bacteria population up to 10(7) CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when...
Tipo: Info:eu-repo/semantics/article Palavras-chave: High hydrostatic pressure; Predictive models; Lactic acid bacteria; Turkey ham.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100003
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