| Chicken (chicken leg) | 0.1, 300, 600 MPa (15±3°C, 5 min) | - Total microorganisms were reduced to undetectable levels when treated at 300 and 600 MPa.- When treated at 300 and 600 MPa, total microorganisms decreased by 3 and 4 Log CFU/g, respectively, compared to the control after 7 days of storage.- Treatment at 300 and 600 MPa increased CIE L* and decreased CIE a* and CIE b*.- Treatment at 300 MPa had no effect on thiobarbituric acid reactive substances (TBARS) and protein oxidation.- The addition of phosvitin during ultra-high pressure treatment increased TBARS, protein oxidation, and microbial suppression. | Jung et al. (2012) |
| Total microorganisms (TSA, 37°C, 48 h) |
| Storage conditions0, 3, 7 days |
| Chicken (chicken breast) | 500 MPa (18°C–20°C, 10 min) | - Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, Lactobacillus, and yeasts and molds were detected at 1 Log CFU/g when treated at 500 MPa at 4 and 12°C.- The pH increased compared to the control when treated at 500 MPa. | Argyri et al. (2018) |
| Total microorganisms (PCA, 30°C, 48–72 h)Lactobacillus (MRS, 30°C, 48–72 h)Yeast and mold (DRBC, 25°C, 48–72 h)Gut bacteria (VRBG, 37°C, 24 h)Pseudomonas spp. (pseudomonas agar base, 25°C, 48 h)Salmonella enteritidis (XLD, 37°C, 16–18 h) |
| Storage conditions 0, 5, 10 days4°C, 12°C |
| Pork | 50, 100, 200, 300, 400, 500 MPa (15 min) | - Total microorganisms decreased to less than 3 Log CFU/g when treated at over 400 MPa.- Total microorganisms of pork treated at 500 MPa for 1, 5, and 15 min, decreased from approximately 3 Log CFU/g in the control to 2.17, 1.77, and 2.33 Log CFU/g, respectively.- The pH of the pork increased with higher treatment pressure and longer treatment time compared to the control. When treated at 500 MPa for 15 min, the pH was approximately 5.96, which was higher than the control (approximately pH 5.4) and other treatment groups (approximately pH 5.6–5.9). | Sazonova et al. (2017). |
| Total microorganisms (NA, 30°C, 48 h) |
| Pork Fuji (cooked O)Smoked pork loin (cooked X) | 300, 400, 500, 600 MPa (10 to 60 min) | - Cooked pork traditional ham treated at 600 MPa for 10 min showed no detection of coliform, Enterococci, or acidophilic bacteria during the 8-week storage period.- Cooked pork traditional ham treated at 300 MPa or higher for more than 10 min showed increased CIE a*, CIE b*, and shear force, and a decrease in CIE L* compared to the control. | Karłowski et al. (2002) |
| Escherichia coliEnterococciMesophilic and thermophilic bacteriaEosinophils |
| Storage conditions 0, 4, 6, 8 week4°C to 6°C |
| Beef (breast, pectoral) | 400, 600 MPa (35°C, 45°C, 55°C, 20 min) | - Beef treated at 400 MPa or higher at 35°C showed increased pH, CIE L*, CIE b*, and cooking loss, and a decrease in CIE a*.- Cooking loss increased as the treatment pressure increased. | McArdle et al. (2011) |
| Total microorganisms (PCA, 30°C, 72 h)Lactobacillus (MRS, 37°C, 24 h)Gut bacteria (VRBG, 30°C, 24 h)Listeria Salmonella Campylobacter |
| Storage conditions 0, 7, 15, 30 days |
| Sliced beef | 300, 450, 600 MPa (5 min) | - Treatment with pressures of 300, 450, and 600 MPa, including 2% citric acid and 2% salt solution, reduced the growth of E. faecium by 1, 4, and 6 Log cycles, respectively. Increasing the citric acid content was effective in inhibiting E. faecium.- Treatment with pressures of 300–600 MPa, including 2% citric acid and 2% salt solution, reduced the growth of L. innocua by 6 Log cycles. Increasing the salt concentration was effective in inhibiting L. innocua.- L. innocua is more sensitive to high-pressure treatment than E. faecium. When treated at 450 MPa with a solution containing 1% salt and 2% citric acid, L. innocua was reduced by 7 Log cycles. | Rodrigues et al. (2016) |
| Listeria innocua (Oxford ager, 37°C, 48 h)Enterococcus faecium (Enterococcosel agar, 37°C, 48 h) |
| Salmon, cod, mackerel | 0.1, 200, 500 MPa (2 min) | - Cod and mackerel treated at 500 MPa showed total aerobic bacteria reduced to undetectable levels.- All treatment groups showed an increase in TBARS and pH compared to the control when treated at 200 MPa or higher. | Rode and Hovda (2016) |
| Thermophilic microorganisms (Long & Hammer agar, 15°C, 5–7 days)Hydrogen sulfide-producing microorganisms (Iron ager, 20°C, 3–4 day) |
| Storage conditionsCod: 0, 7, 11, 14, 22 daysSalmon: 0, 7, 11, 15, 18, 21, 26 daysMackerel: 0, 4, 7, 11, 14, 19 days |