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| Effects of Ultra-High Pressure Processing on Survival of Microorganisms in Meat Products and Microbial Inactivation Mechanisms: A Review |
| XI Xiuxiu1, XU Baocai2, XU Shichuang1, LIU Tao1, HUANG Junyi1,* |
1. Laboratory of Food Nutrient and Function, School of Life Sciences, Shanghai University, Shanghai 200444, China;
2. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract Ultra-high pressure processing (UHPP) has already been established as an alternative to thermal processing
for the inactivation of foodborne microorganisms in different meat products for the extension of shelf-life such as fresh,
cured, stewed, smoked and grilled meat products. However, the effects of UHPP on the inhibition of growth of various
bacteria in these products vary. In this article, we review mechanisms of microbial inactivation during UHPP, which involve
morphological properties of foodborne microorganisms in meat products, and the conformational changes of microbial
enzymes that lead to their inactivation. These mechanisms may be regarded as a useful theory to promote the further
application of UHPP in meat industries.
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