Based on a central composite experimental design, the effects of five factors: pH (4.6–6.6), sodium chloride (NaCl, 0–10%), sodium nitrite (NaNO₂, 0–152 ppm), pressure (P, 300–600 MPa) and pressure-holding time (t, 0–10 min) on the inactivation of Listeria monocytogenes by high hydrostatic pressure processing on a simulated meat medium (SMM) were evaluated and quantified. Results showed that L. monocytogenes reductions during pressure treatments ranged from 0 to >6 log cfu/g. A polynomial inactivation model was developed being P, t and NaCl the only significant factors influencing HP-lethality (p ≤ 0.05). Inactivation on SMM increased with the increase in P and t, and a synergistic effect between both factors on process effectiveness was remarked. By increasing NaCl concentration (i.e. lowering a_w values), a baroprotective effect on L. monocytogenes cells was evidenced. Besides the well-known effects of technological parameters, this study highlights the relevant influence of meat products formulations on the inactivation of L. monocytogenes induced by HHP processing.

基于中心复合实验设计，五个因素的影响：pH值（4.6-6.6），氯化钠（NaCl，0-10％），亚硝酸钠（纳米₂，0-152 PPM），压力（P，300-评估并量化了通过高静水压处理在模拟肉质培养基（SMM）上使单核细胞增生李斯特氏菌失活的保压时间（t，0-10分钟）（600 MPa）。结果表明，大号。压力治疗期间单核细胞增多症的减少范围为0至> 6 log cfu / g。开发了一个多项式灭活模型，其中P，t和NaCl是影响HP致死率（p ≤0.05）。随着P和t的增加，SMM的失活增加，并且这两个因素之间对过程有效性的协同作用显着。通过增加NaCl浓度（我。Ë。降低一_瓦特的值），在一个baroprotective效果大号。单核细胞增生细胞被证实。除了众所周知的技术参数影响外，本研究还强调了肉制品配方对L灭活的相关影响。HHP加工诱导的单核细胞增生。