High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties
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The objective of the present study was the evaluation of the effectiveness of High Pressure Carbon Dioxide (HPCO2) as a non-thermal technology for the pasteurization of porcine raw meat. The inactivation kinetics of mesophilic bacteria were determined at 25, 35 and 40 degrees C, from 6 to 16 MPa and from 5 to 60 min. The effects of HPCO2 on the colour parameters in terms of L*, a*, b* and Delta E during and after the treatment were investigated by means of a spectroscopic apparatus. Data demonstrated that HPCO2 treatment assured at least 2 Log (CFU/cm(2)) reduction of mesophilic microorganisms, but induced significant colours alterations: lightness increased and redness decreased and the samples turned whitish and looked like "cooked". The technology could hardly be exploited at industrial scale for raw meat pasteurization due to the colour modifications induced to the product.