Department of Food Technology, Faculty of Food Engineering, Campinas University, Campinas, São Paulo 13083-862, Brazil.
Department of Food Technology, Faculty of Food Engineering, Campinas University, Campinas, São Paulo 13083-862, Brazil.
Meat Sci. 2019 Nov;157:107884. doi: 10.1016/j.meatsci.2019.107884. Epub 2019 Jul 3.
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 °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 °C, respectively. According to data predicted by the Weibull model, the samples aged at 2 °C would achieve a 4-log reduction with twice the time required for the process at 8 °C. After trimming, 66.7% of the samples aged at 2 °C were positive for L. innocua, whereas at 8 °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 reduces L. innocua counts.
本研究旨在评估不同干冷处理温度对作为单核细胞增生李斯特菌替代物的无害李斯特菌行为的影响。该过程在无骨里脊块中进行，时间长达 42 天，温度分别为 2 和 8°C。李斯特菌的行为受温度、老化时间和牛肉表面的水分活度（P<.05）的影响。在 42 天内，在 2 和 8°C 下老化的牛肉表面分别减少了 2.38 和 3.37 个 log cfu/g。根据 Weibull 模型预测的数据，在 2°C 下老化的样品需要两倍的时间才能达到 4 个对数减少。修剪后，2°C 下老化的 66.7%的样品对无害李斯特菌呈阳性，而在 8°C 下的比例为 33.3%。因此，结果表明，通过增加加工时间和温度以及降低水分活度，可以降低无害李斯特菌的数量。
