Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile
, Teresa Aymerich 2, Susana P. Alves 1, Luís Telo da Gama 1, Helena Fernandes 1, Maria José Fernandes 1 and Maria João Fraqueza 1,*Round 1
Reviewer 1 Report
The cause of spoilage of meat products is the presence of psychrophilic bacteria, mold and yeast fungi. Works related to the reduction of contamination of meat products are relevant. This paper describes the methodology of decontamination of the surface of meat products using pulsed light.
The article is competently written and well structured. The introduction outlines the basic information about the pathogenic bacteria and the method of inactivation. The technology of light pulsation is described. The methodology of the experiments clearly shows the whole process of research. The results of the research are consistently and logically described. The data are presented in both tabular and graphical form. The conclusion is compact and clearly stated.
Overall, there are some questions about the study:
1. Are the meat samples with or without chicken skin?
2. How was the light penetration rate measured?
Author Response
Response to reviewer 1
The cause of spoilage of meat products is the presence of psychrophilic bacteria, mold and yeast fungi. Works related to the reduction of contamination of meat products are relevant. This paper describes the methodology of decontamination of the surface of meat products using pulsed light.
The article is competently written and well structured. The introduction outlines the basic information about the pathogenic bacteria and the method of inactivation. The technology of light pulsation is described. The methodology of the experiments clearly shows the whole process of research. The results of the research are consistently and logically described. The data are presented in both tabular and graphical form. The conclusion is compact and clearly stated.
Response: The author thanks all comments of the reviewer.
Overall, there are some questions about the study:
- Are the meat samples with or without chicken skin?
Response: The chicken breast was sliced and without skin as stated in lines 106-107. The information was added to the text.
- How was the light penetration rate measured?
Response: The light penetration rate was not measured, only the temperature and the light radiant energy that is received on samples surfaces per unit area expressed by J/cm2 as described on lines 141-142.
Author Response File: 
Author Response.pdf
Reviewer 2 Report
Comments to the Author:
The manuscript's title is appropriate.
Abstract: The Background of the abstract is missing. The main procedure and findings of the study could be improved. In the last sentence of the abstract, it is recommended to give a suggestion for the future.
Introduction: A brief survey of existing literature, purpose, importance, and innovation of the research is well mentioned.
Please see the attached file for comments.
Comments for author File: Comments.pdf
Author Response
Response to reviewer 2
The manuscript's title is appropriate.
Abstract: The Background of the abstract is missing. The main procedure and findings of the study could be improved. In the last sentence of the abstract, it is recommended to give a suggestion for the future.
Introduction: A brief survey of existing literature, purpose, importance, and innovation of the research is well mentioned.
Please see the attached file for comments.
Response: the authors thanks reviewer comments that improved this paper. The abstract was improved according to reviewer suggestions.
Numbers should be separated from the following word by a space.
Response: the correction was done
To simplify the expression not able, consider replacing it by unable
Response: The correction was done
which type of chemical decontamination?
Response: Examples were added such as lactic acid, chlorine dioxide, acidified sodium chlorite and trisodium phosphate
please cite the source.
Response: Reference was added
Updated references for each technology could be used here. For instance;
https://doi.org/10.1111/jfs.12467
https://doi.org/10.1016/j.meatsci.2020.108172
https://doi.org/10.1111/1541-4337.12977
https://doi.org/10.1111/ijfs.15499
Response: The references suggested and related with poultry decontamination was added.
doses range? write complete experimental parameter.
Response: The information was added.
correct the SI unit
Response: the correction was done
also mention the ranges of distance and treatment time.
Response: The information was added.
0.90 and 1.82 for Salmonella and ...?
Response: the sentence was completed regarding the lean surface thighs
Numbers should be separated from the following word by a space.
Response: the correction was done
Numbers should be separated from the following word by a space.
Response: the correction was done
replace "counts" with "count"
Response: the correction was done
To simplify the expression was equipped with, consider replacing it by had
Response: the correction was done
add space before unit
Response: the correction was done
Consider omitting the expression "it seems that" to lighten this sentence
Response: the correction was done
was or were?
Response: the correction was done
on which experimental parameters (voltage, distance, time, etc.?
Response: The information was added.
The verb decrease should be in the base form when it follows a modal auxiliary such as
Response: the correction was done
with same processing parameters as yours?
Response: the information was added
There are usually no spaces around a slash
Response: the correction was done
replace "are" with "is"
Response: the correction was done
which time?
Response: the information was added
how much reduced?
Response: the information was added
how much increase?
Response: the information was added
how much reduction ?
Response: the information was added
what do you mean by this phrase?
Response: Consumers when buying the meat “at purchase moment”, the main cue that influence its attitude it is the color of the meat (Araújo et al., 2022). A Reference was added.
I wonder how the color was not affected (specially L*) even the temperature was increased during the high processing parameters?
Response: The meat became slightly lighter (slightly increase of L* but without statistical significance. The increase of temperature was not more than 2.5ºC to 10ºC so it could not affect deeply the conformation of proteins and increase the reflection of light.
insert comma after "however"
Response: the correction was done
Consider omitting the expression "amount of" to lighten this sentence
Response: the correction was done
replace "were" with "was"
Response: the correction was done
add author name.
Response: the information was added
by..?
Response: the author was added
"prooxidant" to "pro-oxidant"
Response: the correction was done
The subject "it" is missing
Response: the correction was done
remove comma
Response: the correction was done
remove comma
Response: the correction was done
