Table 2.

HHP applications to decontaminate meat and meat products.

Meat Type	Treatment Conditions	Storage Conditions	Findings	Reference
Chicken fillets	500 MPa for 10 min.	4 and 12 °C	HHP resulted in the reduction of the pathogen population below the detection limit of the enumeration method (0.48 log CFU/g), irrespective of the inoculum. HHP extended the shelf life of chicken fillets by 6 and 2 days, at 4 and 12 °C, respectively.	[44]
Frozen chicken breast	500 MPa for 1 min and 400 MPa for 5 min.	_	HHP showed inactivation of Salmonella at 400 MPa for 5 min and 500 MPa for 1 min.	[45]
Ground chicken meat	350 MPa for 10 min + 0.75% carvacrol.		HHP with 0.60% carvacrol treatment resulted in a >5-log pathogen reduction.	[46]
Ground beef	400 MPa for 15 min at 25, 35, and 45 °C.	4 and −20 °C for up to 5 days	At 25 °C, 5 log reduction in E. coli O157:H7 was observed further low-temperature storage serves as the hurdle in its survival and recovery after treatment. HHP showed no effect on the chromatic profile of grounded beef.	[47]
Vacuum-packed ground beef	200 and 400 MPa for 5 min at 25 °C.	_	L. sakei is good pressure-resistant lactic acid bacteria used in combination with HHP at 400 MPa and is efficient in controlling pathogenic E. coli strains.	[48]
Uncooked ground beef patties	300, 400, and 500 MPa for 5 min.	4 °C for 10 days	HHP combine with Lactobacillus acidophilus showed less total aerobic count (3.35 log CFU/g) than untreated (6.74 log CFU/g) beef patties with 0.80 log CFU/mL yeast and mold count. The combined treatment showed a delayed decrease in pH value, inhibited lipid oxidation with better color retention and the highest sensory score.	[49]
Beef patty	400 and 600 MPa for 5 min.	Refrigerated storage for 18 h	An amount of 2 and 4 log CF/mL reductions after 400 and 600 MPa in Shiga toxin-producing E. coli O157:H7, respectively. Variations in fat concentration of 10 and 20% did not affect. In contrast, 1% NaCl evident more reduction than 2%, indicating bar protective effect of salt.	[50]
Vacuum-pack ripened mutton patties	200 and 400 MPa for 10 min.	4 °C for 28 days	Significant reduction in total plate count after HHP at both levels, with a significant increase in lightness (L*). Redness (a*), yellowness (b*); hardness, gumminess, and chewiness of patties reduced significantly.	[51]
Beef steak	450 MPa, 600 MPa 1, 3, 6, 10, 15 min.	_	HHP have the potential to allow the production of a convenient and safe product by achieving 5 log definition of pasteurization of beef steak inoculated with E. coli 0157:H7.	[52]
Beef slurry	600 MPa for 20 min at 75 °C.	_	Best inactivation of spores of Clostridium perfringens in beef slurry was a 2.2 log reduction.	[53]
Beef slurry	600 MPa for 20 min at 75 °C.	_	After HHP, a greater reduction (2.2 log) in C. perfringens spores was observed as compared to thermal treatment (no reduction) after 20 min.	[54]
Beef slurry	600 MPa at 70 °C for 20 min.	_	A 4.9 log reduction in Bacillus cereus spores after treatment at 70 °C but same temperature thermal processing led to 0.5 log reduction in spore. Increasing HHP temperature from 38 to 70 °C increases the spore inactivation for up to 3 logs.	[55]
Marinated beef (Longissimus lumborum)	300, 400, and 600 MPa for 5 min.	Refrigerated storage for 14 days	HHP was proven to provide safe meat along with a sodium reduction in it. Meat marinated with salt and citric acid has no sufficient inactivation of L. innocua and Enterococcus faecium, while when combine with HHP, a 6 log cycle reduction was observed.	[56]
Beef burgers	300 MPa for 10 min at 9.9 °C and 600 MPa 10 min, 10.2 °C.	_	Mesophilic and psychotropic count remain at the detection limit after HHP at 600 MPa, with no effect on lipid oxidation for at least 6 days.	[57]
Raw meatballs (beef, veal, beef + veal + pork)	400 and 600 MPa for 0 and 18 min.	4 and −12 °C for 18 h	No difference in the extent of inactivation in different species of meat used for meatballs preparation in refrigerated storage (0.9 to 2.9 log CFU/g) as compared to frozen samples (1.0 to 3.0 log CFU/g). A total of 600 MPa requires 1–3 min and 400 MPa requires 9 min for a ≥2.0 log CFU/g reduction.	[58]
Emulsified beef sausages	100–400 MPa for 15 min at 10 °C.	_	HHP proved to be an effective technique to produce microbial safe beef sausages (reduce total viable count equivalent to the sausages having higher salt concentration) with lower salt concentration.	[59]
Dry fermented sausages	600 MPa for 3 min.	4 °C for 4 weeks	Inactivation of E. coli O157:H7 in dried fermented sausages was observed to be affected by aw. At aw ≤ 0.90, or moisture protein ratio in the range of 1.9–2.3, led to 6.4 log reduction. Further drying reduced to 2.2 log reduction. Recovery of E. coli O157:H7 was observed for 1 week of storage but in 2-, 3-, and 4-week storage, no further recovery was observed.	[60]
Pork cooked sausages	600 MPa for 3 min.	4 and 10 °C for 35 days	Cooking of sausages leads to a >6 log reduction in inoculated L. monocytogenes. During storage at 4 °C, no significant growth was observed after HHP. But at 10 °C storage, growth remains below the detection limit up to 21 days after the 4.5 log CFU/mL increase in population was observed. No lactic acid bacterial growth was observed till the end of storage.	[61]
Italian salami	600 MPa for 300 s.	_	HHP related microbial inactivation depicts an inverse relation with aw. All 20 salami samples showed a 5 log reduction in Salmonella after treatment.	[62]
Italian salami	600 MPa for 300 s.	_	An amount of 0.34–4.32 log CFU/g reduction during processing in L. innocua was observed which was reduced to 0.48–3.4 log CFU/g after HHP. The efficacy of HHP was associated with aw and higher pH after acidification, drying and seasoning phase.	[63]
Nitrite-free emulsion-type sausage	0.1, 500 MPa for 12 min + 0, 1, 2% vinegar	4 °C for two weeks followed by at 20 °C for three weeks	HHP (500 MPa; four cycles and each for 3 min) + vinegar (1%) reduced vegetative cells and spores of C. perfringens by 4.8 and 2.8 log CFU/g, respectively.	[64].
Traditional Portuguese ready-to-eat meat sausage (Chouriço de carne)	300 MPa for 5 min at 10 °C + lactic acid bacteria (Pediococcus acidilactici, HA-6111-2) and its bacteriocin (bacHA-6111-2).	Refregrated storage for 60 days.	The hurdle technology (bacteriocin and pressurization) showed a 0.5 log CFU/g decrease in L. innocua cells compared to non-treated cells.	[65]
Dry-cured ham	450 MPa for 10 min and 600 MPa for 5 min.	4 °C for 30 days	The efficacy of HHP against L. monocytogenes was reduced by low aw values. The changes in HHP-surviving bacteria gene transcription patterns were strain-dependent.	[66]
Cooked ham	400 MPa for 10 min at 17 °C + alginate films containing enterocins.	1 or 6 °C for 2 months	Both antimicrobial packaging and pressurization delayed the growth of L. monocytogenes levels below the detection limit (day 90) during 6 °C storage.	[67]

HHP: High hydrostatic pressure; a_w: Water activity.