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 ЊC, 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 ЊC 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.

Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

“…The efficacy of high-pressure treatments for the inactivation of vegetative bacteria in foods has been reported previously (Cheftel, 1995;Farkas & Hoover, 2000;Smelt, 1998;Yuste et al, 2001). However, there are limited studies on the evaluation of microbial safety and quality of pressurized products during chilled storage (Carpi et al, 1999;Ló pez-Caballero, Carballo, & Jiménez-Colmenero, 1999;Yuste, Pla, Capellas, Ponce, & Mor-Mur, 2000).…”

Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review

“…Various terms have been used to define multi-pulsed HHP treatment, such as oscillatory pressurization and pressure oscillation (Hayakawa, Kanno, Masaaki & Fujio, 1994;Hayakawa, Kanno, Yoshiyama & Fujio, 1994;Kingsley, Guan, Hoover, & Chen, 2006;Palou, López-Malo, Barbosa-Cánovas, Welti-Chanes, Davidson & Swanson, 1998;Yuste et al, 2001), reciprocal pressurization (Furukawa, Nakahara, & Hayakawa, 2000;Furukawa, Shidoma, & Hayakawa, 2003), double treatment (Gola et al, 1996), intermittent treatment (Ponce, Pla, Capellas, Guamis, & Mor-Mur, 1998), interrupted treatment (Masschalck, García-Graells, Van Haver, & Michiels, 2000), dynamic pressure (Koseki & Yamamoto, 2007), discontinuous pressure (Goodridge, Willford, & Kalchayanand, 2006) cycling and cycled pressure (Bradley et al, 2000;Fioretto et al, 2005;Luscher, Balasa, Fröhling, Ananta & Knorr, 2004;Mills, Earnshaw, & Patterson, 1998;Rigaldie, Largeteau, Lemagnen, Demazeau, & Grislain, 2007;Rivalain et al, 2012), multiple-cycle (Del Olmo, Morales, Ávila, Calzada, & Nuñez, 2010Morales, Calzada, Ávila, & Nuñez, 2008;Morales, Calzada, Rodríguez, De Paz, & Nuñez, 2009), pulse(d) or step-pulse(d) pressure, and pressure pulsing (Ahn & Balasubramaniam, 2007;Alemán et al, 1996Alemán et al, , 1998Bari, Ukuku, Mori, Kawamoto, & Yamamoto, 2008;Basak & Ramaswamy, 2001;Basak, Ramaswamy, & Piette, 2002;Buzrul, Largeteau, Alpas, & Demazeau, 2008a;Donsì, Ferrari, & Maresca, 2007;Donsì et al, 2010;…”

Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

“…This has been proven for the elimination of Salmonella in liquid whole egg (Ponce, Pla, Sendra, Guamis, & Mor-Mur, 1999;Bari, Ukuku, Mori, Kawamoto, & Yamamoto, 2008) or in chicken breast fillets (Morales et al, 2009), and of Escherichia coli O157:H7 in ground beef (Morales, Calzada, Avila, & Nuñez, 2008). However, multiple-cycle treatments did not perform better than single-cycle treatments for the reduction of the population of mesophile and psychrotroph bacteria in mechanically recovered poultry meat (Yuste et al, 2001).…”