Mathematical modeling of microbial development in meat treated with Rosemary Essential oil and UVC light.

FERNANDEZ BLANCO, MARIANA; LAPORTE, GLADYS; COLL CÁRDENAS, FERNANDA; AMASINO, ANA JULIA; DE LA SOTA, PABLO; PENA, IRENE; OLIVERA, DANIELA

Córdoba

Conferencia; 10th International Conference on Predictive Modelling in Food, ICPMF10.; 2017

ICPMF-Universidad de Córdoba

Meat?s composed of water, amino acids and proteins, minerals, fats and fatty acids, vitamins and other bioactive components, as well as small amounts of carbohydrates (FAO, 2015) that transform it, into a food where microorganisms can easily develop.Many techniques have been used by the industry in order to decontaminate the meat surface, without altering its quality. Irradiation with UVC light is a process that has long been used because it doesn?t alter organoleptic characteristics of product, reduce the use of chemical substances and produce a harmful effect on DNA of several microorganisms. The application of essentials oils, is also gaining adherents for such purpose, since in this case they?re natural biopreservatives, rich in phenolic components with antimicrobial activity and recognized as GRAS. The objectives of this work were to analyze and mathematically model the effect of the combined technologies (UVC light, Rosemary Essential oil, refrigeration temperatures) on the development of microbial flora of meat surface.