HHP at 600 Mpa |
Sliced dry cured ham |
L. monocytogenes inhibition after 120 days at 4 °C. |
[160] |
HHP at 400 Mpa |
Vacuum-packed sliced cured ham |
Extended the shelf life of products |
[173] |
HHP at 400 Mpa |
Cooked sausages |
Reduction of Enterobacteriaceae and Enterococci
|
[164] |
HHP at 400 MPa + potassium lactate |
Cooked ham (sliced) |
Listeria monocytogenes and Salmonella spp. inhibition for 12 weeks |
[174] |
HHP at 450 MPa |
Iberian ham |
Listeria monocytogenes population reduction after 60 days |
[175] |
HHP at 800 MPa |
Pork meat |
Lipid oxidation retardation |
[166] |
HP at 600 MPa |
Dry-cured ham, marinated beef loin and cooked ham |
Salmonella enterica, L. monocytogenes, S. aureus below the detection levelduring 4 months of storage |
[176] |
HHP at 400 MPa + enterocin |
Sliced ham |
Suppress the development of Salmonella Enteritidis and L. monocytogenes
|
[177] |