Populations of aerobic mesophils and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure

Pasteurized goat's milk inoculated with Escherichia coli 405 CECT was manufactured into cheese containing 10 CFU/g. The fresh cheese was treated by combinations of pressure (400, 450, and 500 MPa), temperature (2, 10, and 25°C) and time (5, 10, and 15 min). Once treated, cheeses were stored at 2 to 4°C. Counts of surviving Escherichia coli and aerobic mesophilic bacteria were determined 1, 15, 30, and 60 days after treatment. No colonies of surviving E. coli were detected 1 day after pressurization, except in samples treated for 5 min at 25°C at pressures of 400 and 450 MPa. No surviving E. coli were detected at 15, 30, or 60 days in any case. Aerobic mesophilic bacteria counts after treatment were between 2 and 3 log CFU/g in most cases and only a slight increase during refrigerated storage could be detected in samples treated at 400 MPa

Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure

The effect of high pressure processing at high temperature on texture and color of frankfurter-type sausages made with different contents of mechanically recovered poultry meat (MRPM) was evaluated and compared with that of a standard cooking process. Five types of sausages containing 100, 75, 50, 25, and 0% MRPM and 0, 25, 50, 75, and 100% of minced pork meat (MPM), respectively, were manufactured. They were pressurized at 500 MPa for 30 min at 50, 60, 70, and 75 C or cooked at 75 C for 30 min. Pressure-treated sausages were less springy and firm, but more cohesive. Moreover, color of pressurized sausages was lighter and more yellow than that of conventionally cooked sausages. Addition of MPM increased cohesiveness, hardness, and force at 80% compression. Minced pork meat also caused the appearance of sausages to be lighter, less red, and less yellow. Cooked sausages made with MRPM can have an attractive appearance and texture via high pressure processing