Use of pulsed light to increase the safety of ready-to-eat cured meat products |
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| Affiliation: | 1. Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, Avda. Puerta de Hierro s/n, 28040 Madrid, Spain;2. CEI Campus Moncloa, UCM-UPM e INIA, Madrid, Spain;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China;2. School of Applied Sciences and Arts, Cape Coast Technical University, P. O. Box AD50, Cape Coast, Ghana;2. Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Québec, H9X 3V9, Canada |
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| Abstract: | Pulsed light (PL) was tested for its efficacy to reduce Listeria monocytogenes and Salmonella enterica serovar Typhimurium on the surface of two ready-to-eat (RTE) dry cured meat products (salchichón and loin). Maximum log reductions between 1.5 and 1.8 cfu/cm2 were obtained for both microorganisms when a fluence of 11.9 J/cm2 was applied. Slight and particular differences in the instrumental color parameters were observed due to the treatment in both products, although no changes in the sensory analysis were detected either immediately after treatment or during 30 days storage in salchichón. Panelists perceived some changes in the sensory quality of loin immediately after treatment, but these differences disappeared along storage. PL could be considered a useful alternative to other non-thermal techniques for increasing the safety of RTE dry cured meat products. |
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