Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver
Joint Authors
Michishita, Masaki
Suzuki, H.
Ogihara, Hirokazu
Hatakeyama, Hitoshi
Okada, Yumiko
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-05-14
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Providing beef liver for raw consumption was banned in Japan on July 1, 2012.
To lift the ban, the establishment of effective countermeasures for safe raw consumption is necessary.
In this study, we examined the effects of high hydrostatic pressure processing on raw beef liver.
Beef liver samples subjected to 300 MPa of pressure or higher for 10 min at 25°C became firmer and showed a paler color and were considered unsuitable for raw consumption.
More than 3.0 log reductions of bacteria were seen after treatments at 400 and 500 MPa, but the treatment with lower pressure did not show enough microcidal effects for safe consumption.
Histological and ultrastructural analysis revealed that high hydrostatic pressure processing increased mitochondrial swelling and reduced rough endoplasmic reticula in hepatocytes, and such changes might be related to the observed changes of texture in the treated raw beef liver.
American Psychological Association (APA)
Ogihara, Hirokazu& Suzuki, H.& Michishita, Masaki& Hatakeyama, Hitoshi& Okada, Yumiko. 2017. Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176071
Modern Language Association (MLA)
Ogihara, Hirokazu…[et al.]. Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver. Journal of Food Quality No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1176071
American Medical Association (AMA)
Ogihara, Hirokazu& Suzuki, H.& Michishita, Masaki& Hatakeyama, Hitoshi& Okada, Yumiko. Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176071
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176071