Investigation of some quality properties and antimicrobial effects of low pressure application in meats

In this research, the effect of low pressure on the amount of Escherichia coli, which is one of the most important microbiological loads of red meat, was investigated. As a result of the study, pressure of -500 mmHg and lower was found to significantly reduce the microbial burden of meat in Escherichia coli (P<0,05). Additionally, the effects of low pressure on quality parameters, water activity and color, were investigated by one trial. Results of the study were explained in several graphics and there was a strong correlation found in between low pressure application and microbiological inactivation. Escherichia coli, a well-known indicator for contamination, was significantly inhibited in meat by low pressure process. It is claimed that low pressure application could successfully inactivate Escherichia coli in meat without any adverse effects on quality attributes of meat and any residues of process.