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June 27, 2026Food Science of Animal ResourcesOpen Access

Application of high hydrostatic pressure on the microbial and physicochemical characteristics of pork

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Authors

UBUi-Bin BaekHKH Y Kim

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Overview

Randomized trial demonstrates improved microbial safety and physicochemical changes in pork, suggesting high hydrostatic pressure as a viable processing method.

Key Points

  • This research aims to evaluate the impact of high hydrostatic pressure on the microbial and physicochemical attributes of raw pork.
  • Raw pork samples treated at pressures of 0.1, 100, 300, and 500 MPa for 5-15 minutes
  • Microbial populations including E. coli and Listeria analyzed
  • Physicochemical properties like pH and water-holding capacity measured
  • 500 MPa for 15 min treatment reduced S. Typhimurium and L. monocytogenes to undetectable levels during storage
  • B. cereus, E. coli, and S. aureus showed significant reductions
  • Increased pressure improved water-holding capacity and shear force, while reducing fat and ash contents

Cite This Study

Baek et al. (2026) studied this question.

synapsesocial.com/papers/6a3f6922aea7db3c195400b2https://doi.org/10.1007/s44463-026-00091-8
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Also Consider

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  1. 1Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure2026
  2. 2Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?2024 · 10 citations
  3. 3Combination of a Natural Bioactive Compound and High-Hydrostatic-Pressure Treatment to Increase the Shelf-Life and Quality of Pork Meat2024 · 4 citations
  4. 4The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle2024 · 4 citations
  5. 5High hydrostatic pressure treatment of raw sausages: impact on microbiological safety, textural properties and colour2026