Abstract
The aim of this study was to evaluate the impact of a pulsed light (PL) technology on the shelf-life and organoleptic qualities of meat products. First, the effect of PL on aerobic flora and P. fluorescens were investigated. A maximum microbial decontamination, 3.4 log (CFU/g), was found in the case of roast pork (RP) and consequently, an improved RP shelf-life was found. Then samples were evaluated in terms of lipid peroxidation. No lipid peroxidation was observed for PL treatments inferior or equal to 10 J.cm-2. Conversely, an increase of 25.5% MDA content was found for RP samples treated at 30 J.cm-2. In conclusion, PL had a potential for inactivation of both, aerobic flora and P. fluorescens, but applying strong fluencies (i.e. 30 J.cm-2) increased lipid oxidation phenomenon.
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