Combination of high pressure with nisin or lysozyme to further process mechanically recovered poultry meat

The combined effect of high pressure processing (HPP) and nisin or lysozyme on aerobic mesophile and psychrotrophe populations of mechanically recover ed poultry meat (MRPM) was evaluated. Nisin (0, 12.5, 100 and 200 ppm) or l ysozyme (0 and 150 ppm) were added to MRPM, and vacuum-packaged samples wer e treated at 350 and 450 MPa for 5 and 15 min at 20 degreesC. In mesophiles , reductions above 4 log CFU/g were found in some samples. Psychrotrophes p roved more sensitive; in MRPM containing 200 ppm of nisin treated at 450 MP a for 15 min, no growth was detected (a lethality of more than 8 log units) . There was no synergistic effect between HPP and lysozyme. In contrast, co mbination of HPP and nisin is a promising nonthermal preservation treatment .