Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties

The objective was to evaluate high-pressure processing (HPP) with varying liquid (water) temperatures on pork quality and textural properties of frankfurters. HPP pressurization liquid temperatures were 15.5 °C (HPP Low) and 29.4 °C (HPP Med). Analyses were conducted using paired boneless loins and paired boneless hams. Loins were evaluated for pH, purge loss, objective color, subjective color, firmness; and changes in color after a bloom period. Eight independent batches (2 batches each of HPP Low, paired untreated, HPP Med, and paired untreated) of frankfurters were manufactured from the outside portion of the ham and the knuckle. Both HPP treatments resulted in higher (P < 0.05) ultimate pH and less (P < 0.05) purge loss of the loin. Loin tenderness was not different among either HPP treatment temperature groups when compared to untreated controls except HPP Med chops were more tender (P = 0.02) than untreated controls. Salt-soluble protein extractability of inside ham muscles was lower (P < 0.05) for both HPP treatment levels when compared to untreated controls, but was not different between the 2 HPP treatment levels. Textural properties of frankfurters were not different for either HPP treatment group when compared to its respective untreated control for any parameter except springiness. HPP Low frankfurters had lower (P = 0.10) springiness values than untreated controls. Fracturability of HPP Med samples was lower (P = 0.12) than untreated controls. Overall, HPP caused higher ultimate pH and increased water-holding capacity, but did not affect tenderness of fresh meat or textural properties of frankfurters. PRACTICAL APPLICATION: HPP can be used on prerigor pork as means to improve fresh pork quality. Loins from HPP-treated pork sides had higher ultimate pH values and less package purge loss. Tenderness values were not affected positively or negatively by HPP treatment. The high pH and water-holding capabilities of treated samples have positive implications for further processing applications. Frankfurter textural properties suggest emulsified products can be made with pressurized pork without sacrifice to the textural profile.     

Mercury in soils, lakes, and fish in Voyageurs National Park (Minnesota): importance of atmospheric deposition and ecosystem factors

Concentrations of methylmercury in game fish from many interior lakes in Voyageurs National Park (MN, U.S.A.) substantially exceed criteria for the protection of human health. We assessed the importance of atmospheric and geologic sources of mercuryto interior lakes and watersheds within the Park and identified ecosystem factors associated with variation in methylmercury contamination of lacustrine food webs. Geologic sources of mercury were small, based on analyses of underlying bedrock and C-horizon soils, and nearly all mercury in the 0- and A-horizon soils was derived from atmospheric deposition. Analyses of dated sediment cores from five lakes showed that most (63% +/- 13%) of the mercury accumulated in lake sediments during the 1900s was from anthropogenic sources. Contamination of food webs was assessed by analysis of whole, 1-year-old yellow perch (Perca flavescens), a regionally important prey fish. The concentrations of total mercury in yellow perch and of methylmercury in lake water varied substantially among lakes, reflecting the influence of ecosystem processes and variables that affect the microbial production and abundance of methylmercury. Models developed with the information-theoretic approach (Akaike Information Criteria) identified lake water pH, dissolved sulfate, and total organic carbon (an indicator of wetland influence) as factors influencing methylmercury concentrations in lake water and fish. We conclude that nearly all of the mercury in fish in this seemingly pristine     

Surrogates for the study of norovirus stability and inactivation in the environment: aA comparison of murine norovirus and feline calicivirus

Human noroviruses (NoVs) are the leading cause of food- and waterborne outbreaks of acute nonbacterial gastroenteritis worldwide. As a result of the lack of a mammalian cell culture model for these viruses, studies on persistence, inactivation, and transmission have been limited to cultivable viruses, including feline calicivirus (FCV). Recently, reports of the successful cell culture of murine norovirus 1 (MNV-1) have provided investigators with an alternative surrogate for human NoVs. In this study, we compared the inactivation profiles of MNV-1 to FCV in an effort to establish the relevance of MNV-1 as a surrogate virus. Specifically, we evaluated (i) stability upon exposure to pH extremes; (ii) stability upon exposure to organic solvents; (iii) thermal inactivation; and (iv) surface persistence under wet and dry conditions. MNV-1 was stable across the entire pH range tested (pH 2 to 10) with less than 1 log reduction in infectivity at pH 2, whereas FCV was inactivated rapidly at pH values < 3 and > 9. FCV was more stable than MNV-1 at 56 degrees C, but both viruses exhibited similar inactivation at 63 and 72 degrees C. Long-term persistence of both viruses suspended in a fecal matrix and inoculated onto stainless steel coupons were similar at 4 degrees C, but at room temperature in solution, MNV-1 was more stable than FCV. The genetic relatedness of MNV-1 to human NoVs combined with its ability to survive under gastric pH levels makes this virus a promising and relevant surrogate for studying environmental survival of human NoVs.