High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review

High pressure processing (HPP) is one of the most successful nonthermal technique adopted by meat industry. Raw beef and poultry commercially produced using HPP are processed at intense levels for microbiological safety purposes, which, however, have been associated with impact on quality attributes, e.g., texture, appearance/color, oxidation proteins lipids. Research over last decade has shown that may be operated mild settings without compromising bacterial inactivation when combined plant-origin essential oils (EOs). This review discusses 1) effects underlying mechanisms quality, 2) antimicrobial activities individual or mixed EOs HPP, 3) development statistical models foodborne pathogen reduction involving multiple parameters, level, holding time, temperature, concentrations agents, etc.; which assist in process optimization HPP-based hurdle technologies.