Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver
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 su...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/7835714 |
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| _version_ | 1832549160151154688 |
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| author | Hirokazu Ogihara Hodaka Suzuki Masaki Michishita Hitoshi Hatakeyama Yumiko Okada |
| author_facet | Hirokazu Ogihara Hodaka Suzuki Masaki Michishita Hitoshi Hatakeyama Yumiko Okada |
| author_sort | Hirokazu Ogihara |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-54363dfae40d4270a8998ad4c1608d22 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-54363dfae40d4270a8998ad4c1608d222025-02-03T06:12:01ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/78357147835714Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef LiverHirokazu Ogihara0Hodaka Suzuki1Masaki Michishita2Hitoshi Hatakeyama3Yumiko Okada4College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-0880, JapanCollege of Agriculture, Ibaraki University, 3-21-1 Chuo, Ami, Inashiki, Ibaraki 300-0393, JapanFaculty of Veterinary Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, JapanFaculty of Veterinary Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, JapanDivision of Biomedical Food Research, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, JapanProviding 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.http://dx.doi.org/10.1155/2017/7835714 |
| spellingShingle | Hirokazu Ogihara Hodaka Suzuki Masaki Michishita Hitoshi Hatakeyama Yumiko Okada Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver Journal of Food Quality |
| title | Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver |
| title_full | Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver |
| title_fullStr | Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver |
| title_full_unstemmed | Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver |
| title_short | Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver |
| title_sort | effects of high hydrostatic pressure processing on the number of bacteria and texture of beef liver |
| url | http://dx.doi.org/10.1155/2017/7835714 |
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