Use of hydrostatic pressure to produce high quality and safe fresh pork sausage Academic Article uri icon


  • The effects of high hydrostatic pressure (HHP) on the survival of microorganisms and quality changes of fresh pork sausages were investigated. Pork sausage inoculated with Listeria monocytogenes at 107 CFU/gram was prepared and subjected to HHP at 414 and 552 MPa, at treatment temperatures of 25 and 50C, for various time intervals to examine pressure effects on inactivation of bacteria. At a pressure of 414 MPa and 50C for 2 min, the microorganisms in fresh pork sausages were completely inactivated. Partial discoloration of meat was observed after 10 min of pressurization above 414 MPa at either temperature. The effect of HHP treatment on the physical and rheological properties of sausage was also studied. The sausages increased in firmness with an increase in the pressure applied. The pressure-treated sausages were generally lighter in color as compared with the heat-treated sausages. The optimal pressure/temperature/time conditions that resulted in minimum quality changes with microbiologically safe fresh pork sausages was 414 MPa and 50C for 2 min.

published proceedings


author list (cited authors)

  • Huang, M., Moreira, R. G., & Murano, E.

citation count

  • 9

complete list of authors

  • Huang, M||Moreira, RG||Murano, E

publication date

  • October 1999