TY - JOUR AU - Igor Tomašević PY - 2015/06/15 Y2 - 2024/03/29 TI - Intense light pulses upset the sensory quality of meat products JF - Scientific journal "Meat Technology" JA - meat_technology VL - 56 IS - 1 SE - Original scientific paper DO - UR - https://journalmeattechnology.com/index.php/meat_technology/article/view/54 AB - Intense light pulses (ILP) is a promising non-thermal preservation technology. Few data are reported about theimpact of the treatment on sensory quality of meat and meat products. Evaluation of the impact of ILP on sensory quality of meatproducts was performed using five different types of meat products: cooked ham, Parisian sausage, Parma ham, fermented sausageand bacon. All the samples were treated with 1 and 5 light pulses (pulse duration of 300 μs and pulse intensity of 3.4 J/cm2) at a rateof one pulse per 2 seconds. Changes in the sensory quality induced by intense light pulses were different and depended on type of meatproduct and ILP dose applied. The results for cooked meat products are not promising because ILP significantly deteriorated theirsensory quality. Dry-cured meat product, Parma ham and bacon, showed greater sensory resistance to the impact of ILP than examinedcooked meat products. Fermented sausage was least affected by ILP of all the meat products investigated. Pulsed light lightened cookedham after the higher treatment was applied while the lightness of Parisian sausage remained unaffected by the treatment. The a* valuesignificantly decreased only after the 5-pulses treatment in Parma ham, fermented sausage and bacon while the b* value changedsignificantly (increased) only in bacon. ER -