La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Combined use of biopreservation and high pressure to ensure the microbiological safety of refrigerated meat products

Within the framework of the ANR BlacHP project, the effectiveness of a protective culture combined to a high-pressure treatment selected following laboratory scale tests was evaluated under industrial conditions. First, the implantation of the protective culture concomitant with the control of a pathogenic flora (Listeria monocytogenes) or spoiled psychrophilic spore-forming flora was validated in the cooked ham using the challenge-test methodology. In parallel, absence of organoleptic modifications of the product treated by the combined process was checked. In a second step, the developed process was successfully transferred to three other meat products, ensuring microbiological quality and safety over their entire microbiological shelf life.

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