High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball

Abstract

The current study aimed at the improvement of raw meatball (Cig Kofte) safety, by using high hydrostatic pressure (HP) treatment. Beef mince, one of the main raw material of meatball, was treated by high HP at 400 MPa for 15 minutes at 22 degrees C. After the HP treatment, 3-decimal reduction was achieved, by measuring total viable counts. HP treated and non-treated (control) beef mince were used in Cig Kofte preparation for evaluation. Any colour change was observed visually between the HP treated and control group samples. Indigenous microbial load of beef mince was inactivated by high HP that increased safety of traditional Turkish food. Therefore, it is proposed to process meat with high HP to prepare a safe ready-to-eat Cig Kofte.