{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["56(4)"],"submitter":["Liu N"],"pubmed_abstract":["In order to prolong the shelf life of Chinese traditional dry-cured meat products, a pulsed ultraviolet light (PL-UV) irradiation method was adopted to treat meat products according to the following parameters: pulse energy of 8 J, 300 pulses, and an effective exposure distance of 10 cm; the UV light irradiation power of 6 W, an effective exposure distance of 11 cm, and an exposure period of 5 min. After a pulsed ultraviolet irradiation, total bacterial count in dry-cured meat decreased from 6.89 to 4.53 lg (CFU/g). The number of Micrococcus and Staphylococcus in samples decreased from 6.49 to 4.10 lg (CFU/g) and the number of molds and yeasts decreased from 5.45 to 4.28 lg (CFU/g). The number of Lactic acid bacteria increased from 3.97 to 4.55 lg (CFU/g) and Escherichia coli was not detected. Total colonies, target bacteria, peroxide value, thiobarbituric acid-reactive substances, water activity, T 2 relaxation time, pH, color difference, total volatile basic nitrogen, and the sensory evaluations of dry-cured meat products after PL-UV treatments were determined in a 30-d storage experiment. The shelf life of dry-cured meat treated with PL-UV irradiation at 20 °C was predicted to reach to 294 d by applying of shelf life testing method accelerated. The quality and safety of dry-cured meat treated with PL-UV irradiation was better than that of untreated samples."],"journal":["Journal of food science and technology"],"pagination":["1744-1756"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC6443754"],"repository":["biostudies-literature"],"pubmed_title":["Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method."],"pmcid":["PMC6443754"],"pubmed_authors":["Liang C","Liu N","Zeng X","Yang B","Liang M","Deng L","He L","Zhu Q","Zhang R","Hu P","Zhou J"],"additional_accession":[]},"is_claimable":false,"name":"Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method.","description":"In order to prolong the shelf life of Chinese traditional dry-cured meat products, a pulsed ultraviolet light (PL-UV) irradiation method was adopted to treat meat products according to the following parameters: pulse energy of 8 J, 300 pulses, and an effective exposure distance of 10 cm; the UV light irradiation power of 6 W, an effective exposure distance of 11 cm, and an exposure period of 5 min. After a pulsed ultraviolet irradiation, total bacterial count in dry-cured meat decreased from 6.89 to 4.53 lg (CFU/g). The number of Micrococcus and Staphylococcus in samples decreased from 6.49 to 4.10 lg (CFU/g) and the number of molds and yeasts decreased from 5.45 to 4.28 lg (CFU/g). The number of Lactic acid bacteria increased from 3.97 to 4.55 lg (CFU/g) and Escherichia coli was not detected. Total colonies, target bacteria, peroxide value, thiobarbituric acid-reactive substances, water activity, T 2 relaxation time, pH, color difference, total volatile basic nitrogen, and the sensory evaluations of dry-cured meat products after PL-UV treatments were determined in a 30-d storage experiment. The shelf life of dry-cured meat treated with PL-UV irradiation at 20 °C was predicted to reach to 294 d by applying of shelf life testing method accelerated. The quality and safety of dry-cured meat treated with PL-UV irradiation was better than that of untreated samples.","dates":{"release":"2019-01-01T00:00:00Z","publication":"2019 Apr","modification":"2020-05-22T14:54:59Z","creation":"2020-05-22T14:54:59Z"},"accession":"S-EPMC6443754","cross_references":{"pubmed":["30996410"],"doi":["10.1007/s13197-019-03603-1 "]}}