The combined effect of high pressure processing (HPP) and nisin or lysozyme on aerobic mesophile and psychrotrophe populations of mechanically recovered poultry meat (MRPM) was evaluated. Nisin (0, 12.5, 100 and 200 ppm) or lysozyme (0 and 150 ppm) were added to MRPM, and vacuum-packaged samples were treated at 350 and 450 MPa for 5 and 15 min at 20°C. In mesophiles, reductions above 4 log CFU/g were found in some samples. Psychrotrophes proved more sensitive; in MRPM containing 200 ppm of nisin treated at 450 MPa for 15 min, no growth was detected (a lethality of more than 8 log units). There was no synergistic effect between HPP and lysozyme. In contrast, combination of HPP and nisin is a promising nonthermal preservation treatment.
- Combined treatment
- High pressure processing
- Mechanically recovered poultry meat
- Microbiological quality