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Saito M, Nishida M, Eitsuka T, et al. Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts. Food Saf (Tokyo). 2017;5(3):98-109doi: 10.14252/foodsafetyfscj.2016030.
Saito, M., Nishida, M., Eitsuka, T., Kim, Y. J., Nishiumi, T., Konishi, T., Urakami, H., & Nishida, H. (2017). Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts. Food safety (Tokyo, Japan), 5(3), 98-109. https://doi.org/10.14252/foodsafetyfscj.2016030
Saito, Masafumi, et al. "Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts." Food safety (Tokyo, Japan) vol. 5,3 (2017): 98-109. doi: https://doi.org/10.14252/foodsafetyfscj.2016030
Saito M, Nishida M, Eitsuka T, Kim YJ, Nishiumi T, Konishi T, Urakami H, Nishida H. Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts. Food Saf (Tokyo). 2017 Sep 29;5(3):98-109. doi: 10.14252/foodsafetyfscj.2016030. eCollection 2017 Sep. PMID: 32231934; PMCID: PMC6989177.
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Food Saf (Tokyo). 2017 Sep 29;5(3):98-109. doi: 10.14252/foodsafetyfscj.2016030. eCollection 2017 Sep.

Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts.

Food safety (Tokyo, Japan)

Masafumi Saito, Miyako Nishida, Takahiro Eitsuka, Yun-Jun Kim, Tadayuki Nishiumi, Tetsuya Konishi, Hiroshi Urakami, Hiroshi Nishida

Affiliations

  1. Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, 956-8603, Japan.
  2. Niigata Industrial Creation Organization, Niigata, 950-0078, Japan.
  3. Graduate School of Science and Technology, Niigata University, Niigata, 950-2181, Japan.
  4. Nissei Institute of Health Sciences, 316-2, Higashi-jima, Akiha-ku, Niigata, 956-0841, Japan.

PMID: 32231934 PMCID: PMC6989177 DOI: 10.14252/foodsafetyfscj.2016030

Abstract

High hydrostatic pressure (HP) treatment is used in food processing owing to its sterilization effect. Meat or meat products are sterilized and become tender by HP processing. Therefore, the variety of HP-processed meat products has increased worldwide. However, little is known about the safety of HP-processed meat products. The aim of this study was to determine the effects of HP processing and HP combined with 0.4 M sodium carbonate treatment (HP-Na) on pork loins and to evaluate the subacute toxicity and cytotoxicity of these processing methods. In an

©2017 Food Safety Commission, Cabinet Office, Government of Japan.

Keywords: cytotoxicity; food processing; high hydrostatic pressure; pork loin; subacute toxicity

Conflict of interest statement

Conflict of interest statement: The authors had no conflicts of interest to declare in this article.

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