LAUSR

Abstract High pressure processing (HPP) technique combined with food-grade antimicrobials, i.e. allyl isothiocyanate (AITC, a major compound in mustard oil) and acetic acid (AA, a key component in vinegar), is a promising preservative hurdle system for meat industries to reduce foodborne pathogens. With the addition of AITC and AA, the hydrostatic pressure level may be lowered to 250–350 MPa which clearly demonstrated a synergistic effect on the reduction of Salmonella. For example, a 5 log reduction was obtained at 350 MPa (4 min) combined with 0.05% AITC (w/w); and more than 7 log inactivation was achieved at 350 MPa (12 min) with 0.075% AITC and 0.1% AA (w/w) added. The color of ground chicken meat is mainly affected by pressurization, where color coordinates (L*, a*, b*), and ΔE were significantly increased after treated with 250 MPa for 4 min (P   F (