| Texto completo | |
| Autor(es): |
Muniz da Silva, Astrid Caroline
[1]
;
Pena, Pamela de Oliveira
[1]
;
Pflanzer Junior, Sergio Bertelli
[1]
;
do Nascimento, Maristela da Silva
[1]
Número total de Autores: 4
|
| Afiliação do(s) autor(es): | [1] Campinas Univ, Fac Food Engn, Dept Food Technol, BR-13083862 Campinas, SP - Brazil
Número total de Afiliações: 1
|
| Tipo de documento: | Artigo Científico |
| Fonte: | MEAT SCIENCE; v. 157, NOV 2019. |
| Citações Web of Science: | 1 |
| Resumo | |
The objective of this study was to evaluate the effect of different dry aging temperatures on the behavior of Listeria innocua used as a surrogate of L. monocytogenes. The process was performed in boneless loin pieces for up to 42 days at 2 and 8 degrees C. The behavior of L. innocua was influenced by the temperature, aging time, and the water activity of the beef surface (P < .05). After 42 days, reductions of 2.38 and 3.37 log cfu/g were obtained on the beef surface aged at 2 and 8 degrees C, respectively. According to data predicted by the Weibull model, the samples aged at 2 degrees C would achieve a 4-log reduction with twice the time required for the process at 8 degrees C. After trimming, 66.7% of the samples aged at 2 degrees C were positive for L. innocua, whereas at 8 degrees C the rate was 33.3%. Therefore, the results showed that the increase of process time and temperature as well by decrease of the a(w) reduces L. innocua counts. (AU) | |
| Processo FAPESP: | 16/02853-9 - Processos de maturação de carne bovina: avanços tecnológicos para implementar sistemas e avaliar a qualidade da carne |
| Beneficiário: | Sérgio Bertelli Pflanzer Júnior |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |