Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives KU Leuven
The inactivation of different spoilage organisms and surrogate pathogens in a cooked ham model product by high pressure (HP) treatment (100-700 MPa, 5-40 °C, 10 min) was investigated. A 5 log reduction could be achieved at ≥ 600 MPa at ≥ 25 °C. Subsequently, the shelf-life of packaged sliced product was studied during storage (7 °C) after treatment at 600 MPa (10 °C, 10 min) in combination with caprylic acid and Purasal®. Without HP treatment, a ...