Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation

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

    Research output: Contribution to journalArticleResearchpeer-review

    26 Citations (Scopus)

    Abstract

    The effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum-packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or several times so that the total time under high pressure was 15 min. A continuous treatment at 450 MPa for 15 min at 20 °C was also performed. Oscillatory treatments did not generate significantly higher decreases in counts of both populations than continuous pressurization. Reductions from 3.2 to 3.8 log CFU g-1 were found for mesophiles. Psychrotrophs proved more sensitive: one of the cyclic treatments induced a lethality of 5.2 log CFU g-1. Pressurization improves the microbiological quality of MRPM.
    Original languageEnglish
    Pages (from-to)482-484
    JournalJournal of Food Science
    Volume66
    Issue number3
    DOIs
    Publication statusPublished - 1 Jan 2001

    Keywords

    • High-pressure processing
    • Mechanically recovered poultry meat
    • Mesophiles
    • Oscillatory pressurization
    • Psychrotrophs

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