Table 1.

D-values (min) for Shiga toxin–producing Escherichia coli in refrigerated and frozen meatballs pressure treated at 400 or 600 MPa (N = 3 trials, n = 3 samples per trial).

State of Meat	Pressure (MPa)	Type of Meat
		Veal	Beef	Mixture 1
Refrigerated	400	7.10	6.54	6.84
	600	1.14	1.45	1.32
Frozen	400	5.69	5.89	5.90
	600	3.86	3.60	3.56

¹ Mixture of ground beef, pork, and veal.