The effect of heat against eleven Salmonella strains in model meat juices was examined. Juices from beef, lamb and goat were made from either the fatty layer (FL), muscle (M) or a mixture of both (FLM). The pH of each FLM sample was altered to match the pH of PBS and vice versa to determine the pH effect on the survival of Salmonella against the effect of heat. Salmonella were exposed to either gradual heating to 70 °C in FLM, M and FL or heat shock at 70 °C for 5 min in FLM. Fat, fatty acid profile and iron content of the juices were determined. Gradual heat treatment significantly (p ≤ 0.05) reduced Salmonella as compared to the untreated controls (~1.92–7.61 log CFU ml⁻¹) while heat shock significantly (p ≤ 0.05) reduced Salmonella as compared to the untreated controls (~5.80–7.36 log CFU ml⁻¹). Survival of Salmonella was higher in lamb juices than other juices. The fat content in lamb FL (3.25%) was significantly higher (p ≤ 0.05) than beef (1.30%) and goat FL (1.42%). Iron content in lamb FLM (~127 mg kg⁻¹) was significantly (p ≤ 0.05) lower than beef (~233 mg kg⁻¹) and goat FLM (~210 mg kg⁻¹). The omega 6 and linoleic acid content in goat FLM (~36.0% and ~34.4%) was significantly higher (p ≤ 0.05) than beef (~29.1% and ~27.1%). Fat, fatty acids and iron may differentially protect Salmonella against the effect of heat in these juices.

检查了热对模型肉汁中11种沙门氏菌菌株的影响。牛肉，羊肉和山羊汁都是用脂肪层（FL），肌肉（M）或两者的混合物（FLM）制成的。改变每个FLM样品的pH值，使其与PBS的pH值相匹配，反之亦然，从而确定pH值对沙门氏菌存活率与热效应的影响。将沙门氏菌在FLM，M和FL中逐渐加热至70°C，或在FLM中于70°C热激5分钟。测定果汁中的脂肪，脂肪酸谱和铁含量。与未处理的对照组相比，逐步热处理显着（p≤0.05）降低了沙门氏菌（〜1.92-7.61 log CFU ml ^-1），而与未经处理的对照组相比，热休克显着（p≤0.05）降低了沙门氏菌（〜5.80–7.36 log CFU ml ^-1）。羔羊汁中沙门氏菌的存活率高于其他汁。羔羊FL（3.25％）中的脂肪含量（p≤0.05）显着高于牛肉（1.30％）和山羊FL（1.42％）。羊FLM（〜127 mg kg ^-1）中的铁含量（p≤0.05）显着低于牛肉（〜233 mg kg ^-1）和山羊FLM（〜210 mg kg ^-1）。山羊FLM中的omega 6和亚油酸含量（〜36.0％和〜34.4％）显着高于牛肉（〜29.1％和〜27.1％）（p≤0.05）。脂肪，脂肪酸和铁可能差异保护沙门氏菌 对抗这些果汁中的热量。