Application of High Hydrostatic Pressure (Long Holding Time vs. Two Consecutive Short Cycles) for the Preservation of Lamb Burgers Enriched with <i>Lupinus albus</i> Flour.

Microbial Counts in Lamb Burgers with Lupine Flour Treated by High Hydrostatic Pressure The results of the two-way ANOVA assessing the effects of treatment, formulation, and their interaction on the different microorganisms at day 1 ( Table 3 ) showed that HHP treatment exerted a highly significant effect ( p ≤ 0.001) on mesophilic, psychrophilic, molds and yeasts, total coliforms, and E. coli , while S. aureus was significantly affected at p ≤ 0.01.

also in 132,142 other papers