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

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    Resumen

    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.
    Idioma originalInglés
    Páginas (desde-hasta)482-484
    PublicaciónJournal of Food Science
    Volumen66
    N.º3
    DOI
    EstadoPublicada - 1 ene 2001

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