Skip to main content
. 2022 Oct 25;11(21):3355. doi: 10.3390/foods11213355

Table 2.

Uses of different HHP treatments and their effect on various meat products.

Treatment Products Effects Reference
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]