Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation

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...

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Veröffentlicht in:Journal of food science 2001-04, Vol.66 (3), p.482-484
Hauptverfasser: Yuste, J., Pla, R., Capellas, M., Sendra, E., Beltran, E., Mor-Mur, M.
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container_end_page 484
container_issue 3
container_start_page 482
container_title Journal of food science
container_volume 66
creator Yuste, J.
Pla, R.
Capellas, M.
Sendra, E.
Beltran, E.
Mor-Mur, M.
description 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.
doi_str_mv 10.1111/j.1365-2621.2001.tb16135.x
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subjects Bacteria
Biological and medical sciences
Food industries
Food processing industry
Food safety
Fundamental and applied biological sciences. Psychology
high-pressure processing
Meat and meat product industries
mechanically recovered poultry meat
mesophiles
oscillatory pressurization
Poultry
psychrotrophs
title Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation
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