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The consumption of meat products from old broiler breeder hen (OBH) and old laying hen (OLH) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their application to the development of pressed ham with better quality properties were examined. To manufacture pressed ham, 3 different chicken meat mixtures (mixture A, 50% breast and 50% thigh from OBH; mixture B, 50% breast and 50% thigh meat from OLH; mixture C, 25% breast and 25% thigh from OBH and OLH, respectively) were used. Breast meat from OBH showed a higher water holding capacity (WHC; P

The effect of high hydrostatic pressure treatment on Lactobacillus viridescens, a major spoilage micro-organism of processed meat, was investigated. When pressure was applied at 400, 500 and 600 MPa for 5 min, cell survival in MRS broth was reduced approximately by 2, 7 and 8 log cycles, respectively. The combination of high pressure and temperature increase showed synergistic effects on microbial inactivation. Empty cavities in the cell and DNA denaturation were observed after pressure treatment above 400 MPa. The level of microbial inactivation when Lb. viridescens was pressured in protein-fortified MRS broth and ham were less than half compared with the inactivation achieved in peptone water. Increasing the temperature during high-pressure treatment solved these adverse effects in the ham. [ABSTRACT FROM AUTHOR]