Ground pork (15% fat) inoculated with a mixture of nine strains of Listeria monocytogenes (107–108 CFU/g) was mixed with different levels of curing ingredients, filled into baby food jars (140 ± 5 g/jar), and cooked in a waterbath to 60°C internal product temperature. Heating rates were similar among meat treatments with different additives. However, destruction of L. monocytogenes was 3 log per gram less in ground pork with 3% sodium chloride than in ground pork without added sodium chloride (P<0.05). The protective effect of sodium chloride against destruction of L. monocytogenes increased with increasing (0–3%) sodium chloride concentration. Dextrose (1%) and a phosphate mixture (0.4%) also protected L. monocytogenes (P<0.05) from thermal destruction. Sodium nitrite (0.0156%) and sodium erythorbate (0.055%) did not affect (P>0.05) the degree of thermal destruction of L. monocytogenes in ground pork. The greatest protective effect was observed when all curing ingredients were combined and added in ground pork. These results indicated that the chance for L. monocytogenes to survive during heat processing is greater in cured than in fresh meat.
Effect of Meat Curing Ingredients on Thermal Destruction of Listeria monocytogenes in Ground Pork
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LYNN C. YEN, JOHN N. SOFOS, GLENN R. SCHMIDT; Effect of Meat Curing Ingredients on Thermal Destruction of Listeria monocytogenes in Ground Pork. J Food Prot 1 June 1991; 54 (6): 408–412. doi: https://doi.org/10.4315/0362-028X-54.6.408
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