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Journal of Food Engineering
Vol. 156, 2015, Pages: 55–58

High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties

Martina Cappelletti, Giovanna Ferrentino, Sara Spilimbergo

Department of Industrial Engineering, University of Trento, via Sommarive 9, 38123 Povo, Trento, Italy.


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°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 ΔE during and after the treatment were investigated by means of a spectroscopic apparatus. Data demonstrated that HPCO2 treatment assured at least 2 Log (CFU/cm2) 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.

Keywords: Pork meat; High pressure carbon dioxide; Pasteurization; Mesophilic bacteria; Colour properties.

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