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Application of electrolyzed water for improving pork meat quality.

Authors :: Athayde DR
Flores DRM
da Silva JS
Genro ALG
Silva MS
Klein B
Mello R
Campagnol PCB
Wagner R
de Menezes CR
Barin JS
Cichoski AJ
Source :: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Oct; Vol. 100 (Pt 1), pp. 757-763. Date of Electronic Publication: 2017 Aug 03.
Publication Year :: 2017
Abstract: The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18° and 30°C) and pressures (30 and 45psi) and the volume corresponded to approximately 10% water commonly used in carcass washing. EW after spraying exhibited a chlorine concentration between 15 and 25ppm. The application of acidic EW (AEW) alone or in combination with basic EW (BEW) decreased (P<0.05) the microbial counts shortly after spraying. In addition, the combination of BEW+AEW (30psi) reduced the mesophilic and psychrotrophic bacteria counts throughout the refrigerated storage (P<0.05). The EWs did not increase the lipid oxidation of the samples. On the other hand, a high protein oxidation was observed in the samples sprayed with AEW and slightly acidic EW (SAEW), while BEW was effective to reduce the oxidation reactions. Therefore, the results showed that the combination BEW+AEW may be a viable alternative to reduce the volume of water used at slaughter and to improve the microbiological quality of pork meat.<br /> (Copyright © 2017 Elsevier Ltd. All rights reserved.)