Figure 5.

Left side: HPP-induced inactivation (log₁₀ CFU g⁻¹) of total viable psychrotrophic (A) and mesophilic (C) counts in claw meat. Right side: Total viable psychrotrophic (B) and mesophilic (D) counts (log₁₀ CFU g⁻¹) in the meat extracted from the claw of raw (i.e., untreated) and high-pressure processed chelipeds stored for two days at 4 °C after crab euthanization or HPP treatment. Error bars indicate standard deviations of the mean values. Different letters within a sub-plot indicate significantly (p < 0.05) different mean values.