Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle.

This study aimed to evaluate the effects of salt addition and different thermal-assisted pressure processing (TAPP) conditions (temperature and pressure levels) on technological, chromatic, and textural parameters and lipid oxidation of Superficial pectoralis beef muscle. A factorial design with three factors was applied: KCl/NaCl marination (marinated samples MS; non-marinated samples, NMS), temperature during high-pressure processing (50, 70°C), and pressure level (0.1, 200, and 300 MPa).

Are Argentinians ready for plant-based meat alternatives? A case study on awareness and willingness for consumption.

Meat alternatives' popularity is increasing worldwide. Nevertheless, the attitudes and motivations underpinning their adoption still evolve and may differ by region. In Argentina, where meat consumption per capita is among the highest globally, the market for plant-based meat alternatives (PBMAs) is just beginning to develop.

High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR.

Propidium monoazide coupled to real time PCR (PMA-qPCR) is a novel methodology proposed for the quantification of viable bacteria in food after microbial inactivation treatments. The aim of this work was to assess the effectiveness of different pressure levels on the lethality of a pool of Escherichia coli O157 strains in beef burgers by plate count and PMA-qPCR using uidA as target gene. Also, the effect on native microbiota counts, E.

Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants.

As a means to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH (2.5-7.0) and temperature (4-40 °C) conditions, in comparison to a commercial synthetic (E131) and a natural grape-based (GRP) colorant.

Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance.

The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.