High hydrostatic pressure treatment for the assessment of quality in sliced skin-packaged cooked and cured hams

Date
2001-01-01
Authors
Garriga, Margarita
Aymerich, María
Monfort, Josep
Hugas, Marta
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In this study, a pressure of 600 Mpa was applied to sliced skin-packaged cooked ham and cured hams. Different lots were spiked with different food pathogens and spoiling microorganisms: slime-producing lactic acid bacteria (LAB), Staphylococcus aureus, Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli, Salmonella spp., Campylobacter jejuni and Debaryomyces hansenii and compared to non-spiked samples. All samples were treated at high pressures and compared to parallel treatments non pressurized. Samples were stored up to 120 days at 4C and periodically analyzed.

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