Abstract: A series of single factor experiments were conducted to evaluate effects of high-pressure intensity (200－600 MPa) and pressure-holding time (10－30 min) on preservative properties of roast chicken during storage at 4 ℃. Results indicated that sterilization effect exhibited an obvious improvement with the increase of high-pressure intensity. A better sterilization effect at a high-pressure intensity of 500 or 600 MPa was observed, which reduced total bacterial and lactic acid bacterial counts by three or four magnitude order. Moreover, the bacterial count in these treated samples remained the lowest level over the whole storage period of 7 days. Sterilization effect was also improved with the extension of pressure-holding time up to 15 min and   tended to be stable in spite of longer pressure-holding time during the whole storage period. The lowest growth rates of total bacteria and lactic acid bacteria were both achieved in treated samples with 20 min of pressure-holding time or longer, which   showed the best preservative properties. Considering comprehensively, the optimal treatment conditions for roast chicken were high-pressure intensity of 500 MPa and pressure-holding time of 20 min.

Key words: high-pressure intensity, pressure-holding time, roast chicken, preservative property