Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure

Mechanically deboned turkey meat was treated by high hydrostatic pressure. Two treatments were applied, 200 MPa (20 min) for chilled, 400 MPa (20 min) for frozen meat, thawed-up for the treatment, then re-frozen for storage. In both cases, storage experiments were made (15 days and 8 months respectively). The changes in microbiological status and lipid oxidation parameters, as well as cholesterol oxidation products (COPs) concentration were examined. These factors could affect the shelf life, the safety and sensory quality of products. Due to the effects of treatments, a significant reduction in the numbers of viable cells, an increase in thiobarbituric acid reactive substances (TBARs) values and formation of COPs could be observed.