High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

The effects of high hydrostatic pressure (HHP: 0, 400, and 600 MPa) and freezing temperature (− 15° vs. − 35 °C) were evaluated on the quality and microbial inactivation of cured pork carpaccio. Samples treated with HHP resulted in lighter and yellower color, higher Chroma, shear force, scores for pink color, cooked and gel appearance, incidence of iridescence, lower scores for brightness and raw meat appearance and lower levels of lactic acid bacteria and psychrotrophs during shelf life compared with untreated samples (P < 0.05). Treating carpaccio at − 35 °C resulted in a darker color and a more tender carpaccio with a higher rating for crumbliness and lower rating for fibrousness and chewiness compared with − 15 °C (P < 0.05). While HHP is effective in microbial inactivation and shelf life extension of pork carpaccio, product quality may be decreased due to lower tenderness and poorer appearance. However, HHP in combination with low freezing temperature can be used successfully to deliver high quality pork carpaccio with extended shelf life to the ready-to-eat market.