Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality parameters, an extension of shelf life is expected with both treatments, as counts of indigenous microbiota were below the detectable level (