Emerging Technologies for Food Processing, 2nd Edition

3.6. Conclusions

HPP is a safe process that is already used at an industrial scale to ensure the microbial safety of various fish and meat products. Pressure levels higher than 400 MPa are generally necessary to achieve efficient microbial inactivation, depending on the product microbiota. However, unfortunately, such pressure levels may impair some quality attributes, such as color, texture, or aroma of meat products. This nondesirable effect has been linked to the impact of HPP on protein conformation or on lipid oxidative status. The application of HPP represents a real challenge and seems to involve a choice between microbiological safety and organoleptic quality. Nevertheless, some strategies have been formulated. Adverse effects may be counteracted ...