High pressure processing at subzero temperature: Effect on spoilage microbiota of poultry

J. Yuste, R. Pla, E. Beltran, M. Mor-Mur*

*Corresponding author for this work

    Research output: Contribution to journalArticleResearchpeer-review

    5 Citations (Scopus)

    Abstract

    Mechanically recovered poultry meat (MRPM) was treated at 350 and 450 MPa for 5 and 15 min at -20°C and then stored at 2°C. Counts of mesophilic, psychrotrophic and lactic acid bacteria were determined at 1, 4 and 15 days of storage. Initial counts were ca. 7 log CFU/g for the three populations. High pressure induced lethalities of ca. 1.5 log CFU/g for mesophiles and psychrotrophs and, in some cases, ca. 2.5 log CFU/g for lactic acid bacteria. At 4 days, counts in pressurized samples increased less for mesophiles and psychrotrophs (<0.5 CFU/g) than for lactic acid bacteria (>1 log CFU/g). At 15 days, counts of the three populations were ca. 9 log CFU/g in all samples. High pressure processing at subzero temperature does not extend shelf-life of MRPM.

    Original languageAmerican English
    Pages (from-to)673-676
    Number of pages4
    JournalHigh Pressure Research
    Volume22
    Issue number3-4
    DOIs
    Publication statusPublished - Jun 2002

    Keywords

    • High pressure processing
    • Lactic acid bacteria
    • Mesophiles
    • Poultry
    • Psychrotrophs
    • Subzero temperature

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