The aim of this study was to evaluate the efficacy of acid electrolysed oxidizing water (EOW) in reducing contamination by spoilage bacteria in bovine meat in order to determine if the treatment can limit microbial growth and extend the shelf life of fresh meat. Five batches of bovine meat were collected. Samples were treated with EOW, vacuum-packed and analysed to determine the mesophilic microbial load, count of Enterobacteriaceae, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp. during 20 days of storage at different temperatures (4°, 8°, 12°C). Comparison between data obtained from the analysis of untreated and treated samples showed no significant difference in the samples analysed immediately after treatment and during storage. Treatment by immersion of bovine meat cuts for 45 seconds in EOW has shown to be ineffective in reducing contamination by the bacteria more frequently involved in meat spoilage.
Marchetti G., Daminelli P., Giacometti F., Losio M. N., Dalzini E., Monastero P., et al. (2013). The efficiency of acidic electrolyzed oxidizing water to reduce spoilage microorganism load in beef. INDUSTRIE ALIMENTARI, 52(538), 29-34.
The efficiency of acidic electrolyzed oxidizing water to reduce spoilage microorganism load in beef
MARCHETTI, GIACOMO;GIACOMETTI, FEDERICA;ROSMINI, ROBERTO;SERRAINO, ANDREA
2013
Abstract
The aim of this study was to evaluate the efficacy of acid electrolysed oxidizing water (EOW) in reducing contamination by spoilage bacteria in bovine meat in order to determine if the treatment can limit microbial growth and extend the shelf life of fresh meat. Five batches of bovine meat were collected. Samples were treated with EOW, vacuum-packed and analysed to determine the mesophilic microbial load, count of Enterobacteriaceae, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp. during 20 days of storage at different temperatures (4°, 8°, 12°C). Comparison between data obtained from the analysis of untreated and treated samples showed no significant difference in the samples analysed immediately after treatment and during storage. Treatment by immersion of bovine meat cuts for 45 seconds in EOW has shown to be ineffective in reducing contamination by the bacteria more frequently involved in meat spoilage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
