Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions.
As the interest in low temperature, long time (LTLT) treatment of meat, as well as the use of modern combi steamer technology is growing, this study characterized the effects of LTLT treatments on porcine Musculus longissimus thoracis et lumborum in a combi steamer. Upon heating for 10 and 20 h at 53°C or 58°C, weight loss increased with both time and temperature, while no significant changes over time could be reached between 20 and 30 h. Redness only varied with temperature, showing lower a* values at 53°C. Shear force values at 58°C remained at a stable level over time and were lower than values at 53°C after 10 and 20 h. In contrast, at 53°C, shear force was reduced with increasing treatment time, until after 30 h both temperatures showed similar shear force values. Inoculation experiments revealed that already the lowest LTLT condition (53°C, 10h) inactivated 5 log10 cfu/g of certain indicator pathogens confirming the safety of these treatments.
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
André
A
Becker
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
Annika
A
Boulaaba
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
Sylvia
S
Pingen
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
Anja
A
Röhner
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany. Electronic address: Guenter.Klein@tiho-hannover.de.
Günter
G
Klein
D000818:Animals; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D033081:Shear Strength; D013227:Steam; D013552:Swine; D013696:Temperature; D013997:Time Factors; D014867:Water
D013227:Steam; D014867:Water
Color; Combi steamer; LTLT; Pork; Shear force; Thermal inactivation