Abstract
As the interest in low temperature, long time (LTLT) treatment of meat, as well as the use of modern combi steamer technology is growing, this study characterized the effects of LTLT treatments on porcine Musculus longissimus thoracis et lumborum in a combi steamer. Upon heating for 10 and 20h at 53°C or 58°C, weight loss increased with both time and temperature, while no significant changes over time could be reached between 20 and 30h. Redness only varied with temperature, showing lower a* values at 53°C. Shear force values at 58°C remained at a stable level over time and were lower than values at 53°C after 10 and 20h. In contrast, at 53°C, shear force was reduced with increasing treatment time, until after 30h both temperatures showed similar shear force values. Inoculation experiments revealed that already the lowest LTLT condition (53°C, 10h) inactivated 5 log10 cfu/g of certain indicator pathogens confirming the safety of these treatments.
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