Abstract:

In order to investigate the effect of high-pressure treatment on preservability and physical properties of suckling pigs, total bacterial count in suckling pigs treated with various pressures, times and temperatures was examined. Hardness, chewiness, elasticity and color of suckling pigs treated with various times were also evaluated. Results indicated that highpressure treatment at 500 MPa for 25 min exhibited a good bactericidal effect and could provide a longer storage time at low temperature. During high-pressure processing, enhanced brightness (L*), declined redness (a*) and stable yellowness (b*) were observed in suckling pigs. Meanwhile, hardness, chewiness and elasticity of suckling pigs revealed a significant increase through high-pressure treatment. Therefore, most microorganisms could be killed and sensory evaluation could be promoted under an appropriate high-pressure treatment, suggesting that high-pressure treatment was an effective method for sterilization of suckling pigs.

Key words: suckling pig, sterilization, high-pressure treatment, color, texture property