Abstract
The aim of this study was to analyse the effect of high pressure (HP) on the shelf life and other selected characteristics of two types of cooked sausages, which were packed under vacuum or modified atmosphere. The total viable count in samples treated with 600 MPa/5 min decreased during 35 days of storage (4 ± 2 °C) to a maximum of 1.3 log CFU/g. Microbial counts of 4–5 log CFU/g were detected in control samples not subjected to HP. Instrumental colour analysis did not reveal any statistically significant differences between the meat products subjected to HP and the control samples during the course of the experiment. No statistically significant differences were found during the sensory evaluation when meat samples subjected to HP and control samples were assessed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
