Mutton meat was tested in different products in order to obtain prototype products in which mutton can effectively be used without the objectionable mutton off flavor. Mutton flavor reduction was achieved in the processed meat products by: (a) lowering mutton fat to a level of 10% or less, (b) using spices, smoking and/or curing, (c) substituting fat from beef or pork for mutton fat, and (d) the action of microbial starter cultures. Four taste panel sessions were set up to rate these products against an all beef or all pork control for consumer acceptability. Taste panel results indicate that flavor had the greatest effect on overall acceptability of these products, compared to texture and appearance. Proximate meat analysis for fat, protein, moisture and ash were performed using the Technicon InfraAlyzer 400R and the results were compared with values obtained by reference AOAC methods. Correlation coefficients of 0.992, 0.867, 0.992 and 0.511 were obtained for fat, protein, moisture and ash respectively. The two methods were not significantly different (p = .05). These results indicate that the InfraAlyzer may be used as a rapid method for proximate analysis of fat, protein and moisture.

The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the potential of mung bean vermicelli in the formulation of a reduced energy Thai style fresh pork sausage. The reduced energy sausage was developed by replacing fat with 25%, 50%, 75%, and 100% soaked mung bean vermicelli. Quality characteristics of the sausages (chemical, textural and sensory) were evaluated and compared with control sausages (20% fat). The results of the present study indicated that soaked mung bean vermicelli offset many of the characteristic changes usually brought about by fat reduction. The sausages had a decreased cooking loss and an improved yield as well as a reduction in energy content. In addition, they maintained the textural and sensory characteristics of the control Thai style fresh pork sausages. / Master of Science (Hons)

Bakgrund: Vi äter allt mer kött. Tidigare forskning har visat på samband mellan högt köttintag och bland annat hjärt- och kärlsjukdomar och cancer. Information om skyddsfaktorer som minskar risken för folksjukdom är begränsad. Forskning om hälsa och sjukdom hos kvinnor är begränsad och därför behövs kvinnors hälsa lyftas fram. Syfte: Litteraturstudiens syfte var att undersöka huruvida ett högt köttintag kan påverka risken för folksjukdomar hos kvinnor. Resultat: Resultatet tyder på en koppling mellan ett högt intag av rött och bearbetat kött och folksjukdomar hos kvinnor. Samband har funnits mellan högt köttintag och bröstcancer, diabetes och hjärt- och kärlsjukdomar. Riskerna har visat sig kunna minska vid ett utbyte från det röda och bearbetade köttet till andra animaliska proteinkällor eller vegetabilier. Diskussion: Kosten bör vara en viktig förebyggande insats när det gäller folksjukdomar. Kostråd för kvinnor bör innefatta ett lågt intag av rött och bearbetat kött och en kost rik på frukt, grönsaker och protein från andra källor än rött och bearbetat kött. Slutsats: Tydliga och enhetliga kostråd bör tas fram för att minska folksjukdomarna hos den kvinnliga befolkningen. / Background:Our meat intake increases. Previous research has shown the connection between high meat intake, including cardiovascular disease and cancer. Information on appropriate diet to reduce the risk of endemic disease is limited. Research on health and disease in women is limited and, therefore, women's health must be taken seriously. Objective: The aim of the literature study was to investigate whether a high meat intake may influence risk of endemic diseases in women. Results: The results suggest a link between a high intake of red and processed meat and endemic diseases in women. Correlations have been found between high meat intake and breast cancer, diabetes and cardiovascular disease. Exchanges from the red and processed meat to other sources of animal protein and vegetables have been shown to reduce the risk of endemic diseases. Discussion: Advice on diet should be an important prevention strategy on endemic diseases. Advice on diet for women should include a low intake of red and processed meat and a diet rich in fruits, vegetables and protein from sources other than red and processed meat. Conclusion: Clear and consistent dietary guidelines should be developed to help reduce the endemic diseases of the female population.

<p>  </p> <p>Environmental enrichments have been investigated to determine impacts on turkey health and welfare; however, there is limited data to determine the impact of these enrichments on fresh or processed turkey meat quality. One hundred and forty-four turkeys were randomly assigned to six enrichment treatments: control (C), pecking block (PB), platform (P), platform + straw bale (PSB), straw bale (SB), and tunnel (T). Each treatment was replicated within two rooms in the same barn, with 24 pens total (n = 4 pens/treatment). At 19 weeks of age, turkeys were weighed (live weight, kg), and harvested over two days, with three birds from each pen per day (n=144). A subset of 96 turkeys were fabricated into wings, boneless thighs, drumsticks, and boneless breasts at 24 h postmortem in order to determine carcass cutting yields. From the breast and thigh, three, 1.25 cm samples were taken for pH, proximate analysis, and drip loss. From the breast, three, 2.54 cm samples were taken for instrumental color and sensory analysis, with all remaining breast sample used for further processed boneless turkey breast. Breast portions were pumped with a commercial brine (water, salt, brown sugar, sodium phosphate, sodium erythorbate, and sodium nitrite) to 110% by weight. Brined breast was then vacuum sealed and vacuum tumbled (9 rpm for 90 min, stopping every 15 min for 10 min). Tumbled breast was stuffed into a cellulose casing, thermally processed (internal temperature 68.3oC), and smoked to produce boneless turkey logs. From each log, eight, 1.25 cm slices were taken for packaged purge loss, expressed moisture, instrumental color, and texture and sensory analysis. All treatment levels were analyzed using PROC GLM (SAS 9.4, SAS Institute, Cary, NC). Statistical significance level was set at <em>P≤</em>0.05. For fresh turkey, results showed significant differences in live weight by treatment. SB turkeys weighed the least, PB turkeys weighed the most, and T, PSB, C, and P were intermediate in weight (<em>P=</em>0.008). Treatment did not impact the cut-out values for breasts (<em>P=</em>0.387), thighs (<em>P=</em>0.985), wings (<em>P=</em>0.211), and drumsticks (<em>P=</em>0.575). Treatment did not impact breast L* (<em>P=</em>0.777), a* (<em>P=</em>0.247), or b* (<em>P=</em>0.366) or thigh L* (<em>P=</em>0.936) and a* (<em>P=</em>0.067), but PSB thighs displayed the highest b* values and PB thighs displayed the lowest (<em>P=</em>0.037). Finally, for fresh turkey, treatment did not impact breast drip loss (<em>P=</em>0.766), thigh drip loss (<em>P=</em> 0.933), breast pH (<em>P=</em>0.197), or thigh pH (<em>P=</em>0.385). For processed turkey quality, treatment had no effect on a* (<em>P=</em>0.498) or b* (<em>P=</em>0.831) but was significant for L*. SB, T, P, and PSB had lighter color values, C had darker color values, and PB had intermediate values (<em>P=</em>0.024). Finally, for processed turkey quality, treatment did not impact processing yield (<em>P=</em>0.058) or packaged purge loss (<em>P=</em>0.581), but treatment impacted expressed moisture (<em>P=</em>0.041). PB, PSB, C, and T had higher expressed moisture loss, P had the lowest, and SB had intermediate expressed moisture loss (<em>P=</em>0.041).</p>

Listeria monocytogenes is a foodborne pathogen with a high mortality rate in susceptible populations and is of great public health concern with regard to food safety. The ability to grow at refrigeration temperatures during storage and at low pH levels during food processing has enabled the species to establish and sustain growth on processed food. Some food products particularly at risk of contamination by L. monocytogenes are deli or processed meat products, seafood, processed vegetables, dairy products and other food that do not require heating or reheating before consumption. The aims of this study are therefore to investigate firstly the prevalence rates of the species in high risk food products and a food processing plant in Brisbane. Secondly, to determine whether food isolates are better than environmental isolates at surviving the stress factors in food processing environments, or if their lineage groupings are a better indicator of their survival. Thirdly, to compare the survival of food and environmental isolates under temperature stress in co-cultures. A survey of more than 100 high-risk food products at supermarkets was carried out to investigate the prevalence of L. monocytogenes and other Listeria species in food. Isolates were also obtained from a food processing plant during routine tests. This study has found a low prevalence rate (under 10%) of L. monocytogenes in the processed vegetables and meat products tested. Other products tested included processed and raw seafood and processed fresh fruit. More L. monocytogenes isolates were isolated from the food processing plant (101) than from the food survey (25). Listeria grayi (73 isolates), a non-pathogenic species, was more frequently isolated from the food survey. The characterisation of those isolates has revealed their lineage groupings and REP-PCR profiles, which did not appear to be related to their sources. A selected group of 25 isolates were also serotyped for further identification. A larger number of lineage II isolates (70) were found compared to lineage I isolates (25), and were more common in food than the environments; while some (7) produced inconclusive results in the lineage PCR. The REP-PCR did not separate isolates of different sources, lineages or serotypes. In order to investigate the survival fitness of L. monocytogenes isolates whilst under environmental stress relevant to food safety, ten isolates from the food survey and food processing plant were chosen. Five isolates each from lineages I and II were subjected to temperatures ranging from 4ºC to 30ºC and pH levels from 4.0 to 6.0 for two weeks continuously, with their growth monitored by either optical density or plate counts. It was found that the isolates were most susceptible at the combination of pH 4.0 and 4ºC, where the growth of the isolates was completely inhibited. Again no relationship was observed between the lineage or the sources and the survival fitness of the chosen isolates. Due to the frequency of L. monocytogenes being co-isolated with other Listeria species as well as other food-borne pathogens, the relative competitive fitness of four of the isolates from the survival fitness experiment were compared in co-cultures at 4ºC and 30ºC at pH 7.4 in a small-scale preliminary study. The four isolates from food and environments were grown in broth cultures in pairs with the plate counts performed on antibiotic-supplemented selective TSA agar. The isolates were distinguished on agar supplemented with tetracycline which the isolates had acquired resistance to for this purpose. No significant difference (P>0.05) was observed between the lineages or the sources and the competitive fitness of the isolates in this study. The isolates always produced slightly more colonies in the antibioticresistant form compared to the wildtype form but did not seem to relate to the competitive fitness of the isolates. It would seemed that within the scope of this study, neither the lineage, serotype nor source of the isolates indicated any isolate with a better ability of survival while at low temperatures and low pH levels in pure and mixed cultures. However, other classifying groups such as serotypes, RAPD profiles may reveal possible co-relations, as well as a wider isolate pool. Furthermore, different stress factors could be included as part of an investigation on the survival of L. monocytogenes, as this study focused on food safety during processing.

Listeria monocytogenes is a foodborne pathogen with a high mortality rate in susceptible populations and is of great public health concern with regard to food safety. The ability to grow at refrigeration temperatures during storage and at low pH levels during food processing has enabled the species to establish and sustain growth on processed food. Some food products particularly at risk of contamination by L. monocytogenes are deli or processed meat products, seafood, processed vegetables, dairy products and other food that do not require heating or reheating before consumption. The aims of this study are therefore to investigate firstly the prevalence rates of the species in high risk food products and a food processing plant in Brisbane. Secondly, to determine whether food isolates are better than environmental isolates at surviving the stress factors in food processing environments, or if their lineage groupings are a better indicator of their survival. Thirdly, to compare the survival of food and environmental isolates under temperature stress in co-cultures. A survey of more than 100 high-risk food products at supermarkets was carried out to investigate the prevalence of L. monocytogenes and other Listeria species in food. Isolates were also obtained from a food processing plant during routine tests. This study has found a low prevalence rate (under 10%) of L. monocytogenes in the processed vegetables and meat products tested. Other products tested included processed and raw seafood and processed fresh fruit. More L. monocytogenes isolates were isolated from the food processing plant (101) than from the food survey (25). Listeria grayi (73 isolates), a non-pathogenic species, was more frequently isolated from the food survey. The characterisation of those isolates has revealed their lineage groupings and REP-PCR profiles, which did not appear to be related to their sources. A selected group of 25 isolates were also serotyped for further identification. A larger number of lineage II isolates (70) were found compared to lineage I isolates (25), and were more common in food than the environments; while some (7) produced inconclusive results in the lineage PCR. The REP-PCR did not separate isolates of different sources, lineages or serotypes. In order to investigate the survival fitness of L. monocytogenes isolates whilst under environmental stress relevant to food safety, ten isolates from the food survey and food processing plant were chosen. Five isolates each from lineages I and II were subjected to temperatures ranging from 4ºC to 30ºC and pH levels from 4.0 to 6.0 for two weeks continuously, with their growth monitored by either optical density or plate counts. It was found that the isolates were most susceptible at the combination of pH 4.0 and 4ºC, where the growth of the isolates was completely inhibited. Again no relationship was observed between the lineage or the sources and the survival fitness of the chosen isolates. Due to the frequency of L. monocytogenes being co-isolated with other Listeria species as well as other food-borne pathogens, the relative competitive fitness of four of the isolates from the survival fitness experiment were compared in co-cultures at 4ºC and 30ºC at pH 7.4 in a small-scale preliminary study. The four isolates from food and environments were grown in broth cultures in pairs with the plate counts performed on antibiotic-supplemented selective TSA agar. The isolates were distinguished on agar supplemented with tetracycline which the isolates had acquired resistance to for this purpose. No significant difference (P>0.05) was observed between the lineages or the sources and the competitive fitness of the isolates in this study. The isolates always produced slightly more colonies in the antibioticresistant form compared to the wildtype form but did not seem to relate to the competitive fitness of the isolates. It would seemed that within the scope of this study, neither the lineage, serotype nor source of the isolates indicated any isolate with a better ability of survival while at low temperatures and low pH levels in pure and mixed cultures. However, other classifying groups such as serotypes, RAPD profiles may reveal possible co-relations, as well as a wider isolate pool. Furthermore, different stress factors could be included as part of an investigation on the survival of L. monocytogenes, as this study focused on food safety during processing.

Listeria monocytogenes is a foodborne pathogen with a high mortality rate in susceptible populations and is of great public health concern with regard to food safety. The ability to grow at refrigeration temperatures during storage and at low pH levels during food processing has enabled the species to establish and sustain growth on processed food. Some food products particularly at risk of contamination by L. monocytogenes are deli or processed meat products, seafood, processed vegetables, dairy products and other food that do not require heating or reheating before consumption. The aims of this study are therefore to investigate firstly the prevalence rates of the species in high risk food products and a food processing plant in Brisbane. Secondly, to determine whether food isolates are better than environmental isolates at surviving the stress factors in food processing environments, or if their lineage groupings are a better indicator of their survival. Thirdly, to compare the survival of food and environmental isolates under temperature stress in co-cultures. A survey of more than 100 high-risk food products at supermarkets was carried out to investigate the prevalence of L. monocytogenes and other Listeria species in food. Isolates were also obtained from a food processing plant during routine tests. This study has found a low prevalence rate (under 10%) of L. monocytogenes in the processed vegetables and meat products tested. Other products tested included processed and raw seafood and processed fresh fruit. More L. monocytogenes isolates were isolated from the food processing plant (101) than from the food survey (25). Listeria grayi (73 isolates), a non-pathogenic species, was more frequently isolated from the food survey. The characterisation of those isolates has revealed their lineage groupings and REP-PCR profiles, which did not appear to be related to their sources. A selected group of 25 isolates were also serotyped for further identification. A larger number of lineage II isolates (70) were found compared to lineage I isolates (25), and were more common in food than the environments; while some (7) produced inconclusive results in the lineage PCR. The REP-PCR did not separate isolates of different sources, lineages or serotypes. In order to investigate the survival fitness of L. monocytogenes isolates whilst under environmental stress relevant to food safety, ten isolates from the food survey and food processing plant were chosen. Five isolates each from lineages I and II were subjected to temperatures ranging from 4ºC to 30ºC and pH levels from 4.0 to 6.0 for two weeks continuously, with their growth monitored by either optical density or plate counts. It was found that the isolates were most susceptible at the combination of pH 4.0 and 4ºC, where the growth of the isolates was completely inhibited. Again no relationship was observed between the lineage or the sources and the survival fitness of the chosen isolates. Due to the frequency of L. monocytogenes being co-isolated with other Listeria species as well as other food-borne pathogens, the relative competitive fitness of four of the isolates from the survival fitness experiment were compared in co-cultures at 4ºC and 30ºC at pH 7.4 in a small-scale preliminary study. The four isolates from food and environments were grown in broth cultures in pairs with the plate counts performed on antibiotic-supplemented selective TSA agar. The isolates were distinguished on agar supplemented with tetracycline which the isolates had acquired resistance to for this purpose. No significant difference (P>0.05) was observed between the lineages or the sources and the competitive fitness of the isolates in this study. The isolates always produced slightly more colonies in the antibioticresistant form compared to the wildtype form but did not seem to relate to the competitive fitness of the isolates. It would seemed that within the scope of this study, neither the lineage, serotype nor source of the isolates indicated any isolate with a better ability of survival while at low temperatures and low pH levels in pure and mixed cultures. However, other classifying groups such as serotypes, RAPD profiles may reveal possible co-relations, as well as a wider isolate pool. Furthermore, different stress factors could be included as part of an investigation on the survival of L. monocytogenes, as this study focused on food safety during processing.

L’objectif principal de la thèse était d’étudier les effets de l’alimentation et de l’obésité sur l’asthme et son évolution, en prenant en compte des facteurs de médiations spécifiques.La première partie de la thèse visait à étudier le rôle de l’alimentation dans l'asthme, en prenant en compte l’indice de masse corporelle (IMC) comme un médiateur potentiel, et en évaluant l’effet modificateur du tabac dans ces associations. Ce travail a d’abord porté sur le rôle de la consommation de charcuterie, récemment classée cancérogène. Parmi 971 adultes de l’étude des facteurs génétiques et environnementaux de l’asthme (EGEA), nous avons montré qu’une consommation élevée de charcuterie (au moins 4 fois par semaine) était associée de façon directe à l’aggravation des symptômes de l’asthme, et que seulement 14% de l’association entre la consommation de charcuterie et l’asthme était expliqué par l’IMC (effet indirect). Ce travail a ensuite porté sur le rôle de la qualité globale de l’alimentation, évaluée par le score alimentaire Alternate Healthy Eating Index 2010. Parmi 969 participants d’EGEA, nous avons montré qu’une alimentation de qualité était associée de façon directe à une amélioration des symptômes de l’asthme chez les non-fumeurs. L’effet indirect lié à l’IMC n’était pas significatif. La deuxième partie de la thèse visait à mieux comprendre l'association entre l'obésité et l'activité de l’asthme, en prenant en compte la leptine, une adipokine pro-inflammatoire, comme un médiateur potentiel. Parmi 331 adultes d’EGEA avec un asthme actif à l’inclusion, les analyses ont montré que différentes mesures élevées de la composition corporelle étaient associées à une activité persistante de l’asthme, avec un effet indirect très fort de la leptine dans ces associations. / The general aim of the thesis was to study the role of diet and obesity in asthma, while accounting for potential mediators in these analyses.The first part of the thesis aimed to investigate the role of dietary factors in asthma at a “macro-level”, considering body mass index (BMI) as a potential mediator, and to evaluate effect modification by smoking. We first focused on processed meat intake, a recent carcinogen. Among 971 participants from the Epidemiological study on the Genetics and Environment of Asthma, bronchial hyperresponsiveness and atopy (EGEA), analysis showed that high processed meat intake (at least 4 servings/week) was associated with worsening asthma symptoms over time, through a direct effect and to a lesser extent an effect mediated by BMI. We then focused on the overall diet quality assessed by the Alternate Healthy Eating Index 2010. Among 969 participants from the EGEA study, the analyses showed that a greater adherence to a better diet quality was associated with improved asthma symptoms over time in never smokers only and was not mediated through BMI. The second part of the thesis aimed to better understand the association between obesity and asthma at a “micro-level”, considering leptin, an inflammatory biological marker related to obesity, as a mediator. Including 331 participants from the EGEA study with current asthma at baseline, analysis showed that high body adiposity estimated by different measures was associated with persistent asthma activity, likely mediated by leptin.

The purpose of this study is to identify the challenges and opportunities for digitalization within the food industry, and give suggestions on how to co-create value through digitalization.  This qualitative study is based on data collected from scientific articles, reports and books about digitalization and value co-creation in the food industry. The primary data collection was carried out by twelve semi-structured interviews and a complementary food industry study with eleven respondents. The collected data was handled in thematic analysis and inspired by coding.  The study’s main conclusion was the discovering of a new value co- creation mechanism defined as relationship and learning.

Orientador: Marcelo Cristianini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T18:44:38Z (GMT). No. of bitstreams: 1 Oliveira_ThalesLeandroCoutinhode_D.pdf: 2386676 bytes, checksum: bc4655fa6960e3332639a4ca75c75545 (MD5) Previous issue date: 2015 / Resumo: A redução do cloreto de sódio nas formulações de alimentos processados representa um grande desafio para indústria moderna, tendo em vista a relação estabelecida entre o consumo elevado de sódio e a ocorrência da hipertensão arterial, principal fator de risco associado à ocorrência de distúrbios do cérebro e cardiovasculares. Em produtos cárneos, além de atuar sobre aspectos sensoriais e de textura, o sal desempenha papel chave sobre sua estabilidade microbiológica. Uma simples redução pode resultar em produtos instáveis durante sua vida de prateleira. Logo, para que estratégias de redução de sal sejam implementadas de maneira segura, faz-se necessário a aplicação de tecnologias ou agentes de preservação complementares. Tecnologias emergentes não-térmicas de inativação microbiana como o processamento à Alta Pressão (HPP - High Pressure Processing) surgem como opções factíveis para tal propósito, eliminando a dependência de conservantes químicos em face à redução de sal. A adição de agentes antimicrobianos naturais como barreiras adicionais à HPP (Tecnologia de Múltiplas Barreiras), visando potencializar os efeitos conservadores, têm sido apontada como uma promissora tendência na literatura moderna. Diante deste exposto, após determinação da formulação de trabalho com teor reduzido de sódio, a pesquisa objetivou ajustar as variáveis de processo "carga de pressão" e "tempo de residência" (utilizando baixas temperaturas de 25°C) para o processamento de embutido de peito peru fatiado embalado a vácuo (tipo "Blanquet"). Foram avaliadas respostas de inativação microbiana pós-processo (reduções logarítmicas) para populações inoculadas do patógeno Listeria monocytogenes e bactérias ácido láticas deterioradoras incluindo as espécies Leuconostoc mesenteroides e Lactobacillus sakei; também foram avaliados os atributos de qualidade incluindo cor, atividade de água, pH, sinerese, textura e oxidação lipídica. Em adição, visando à utilização de tecnologia de múltiplas barreiras para conservação, foi estudado o efeito da adição do componente bioativo carvacrol em concentrações de 200ppm, na formulação do produto. Empregando estratégia de simples redução, sem a adição sais substitutos, após avaliação de aspectos físico-químicos, sensoriais e microbiológicos, concluiu-se que níveis de 30% de redução de sal (cerca de 25% menos sódio) sobre o controle formulado com 20g/kg, são viáveis; entretanto, foi evidenciada redução da estabilidade microbiológica. Após avaliação de diferentes faixas de pressão e tempo de processo, seguindo os critérios exigidos de desempenho para inativação pós-processo de Listeria monocytogenes (4-5 reduções logarítmicas), um valor de 600MPa/180 segundos a 25°C se apresentou como um tratamento adequado para o produto com baixo teor de sódio estudado, promovendo reduções logarítmicas eficazes contra o patógeno-alvo estudado e a microbiota deteriorante. Alterações instrumentais (p<0.05) em alguns dos atributos de qualidade avaliados puderam ser destacadas principalmente sinerese, oxidação lipídica e textura; porém são necessários estudos mais amplos de análise sensorial. Adicionalmente, dados apresentados demonstraram que os consumidores não foram capazes de diferir o produto low-sodium processado por alta pressão isostática (600MPa/180sec/25°C) de um não pressurizado; de fato, apesar dos efeitos instrumentais significativos, estas alterações parecem não ser identificadas pelos consumidores. A adição de uma barreira natural complementar, o carvacrol, em níveis sensorialmente aceitáveis, foi capaz de potencializar os efeitos de inativação pós-processo (reduções logarítimicas) dos grupos microbianos alvo; efeitos benéficos combinados ao longo da estocagem refrigerada do produto também foram evidenciados por meio de reduzidas taxas de crescimento e fase lag aumentada, maximizando assim o potencial de conservação. A utilização combinada de HPP e carvacrol representou uma alternativa promissora contra fenômenos de injúrias sub-letais e recuperação celular. Sugere-se que a intensidade do processo HPP (em termos de carga de pressão, tempo de processo e temperatura) necessária para inativar microrganismos em níveis requeridos, possa ser reduzida na presença de barreiras antimicrobianas adicionais, garantindo a qualidade total do produto processado em condições mais amenas. Em adição, uma série de vantagens industriais podem ser destacadas tais como a redução de custos para a instalação de equipamento inicial e de manutenção (equipamentos operando em cargas mais baixas); e maximização da produção de processamento por ciclos efetivamente encurtados (ciclos de produtividade mais elevados por hora) / Abstract: The reduction of sodium chloride in processed food formulations represents a great challenge for modern industry, considering the relationship established between high sodium intake and the occurrence of arterial hypertension, the major risk factor associated with the occurrence of cardiovascular diseases and strokes. In meat products, in addition to acting on sensory quality and texture, salt plays a key role on the microbiological stability. A simple reduction can result in unstable products during their shelf-life. Therefore, for the success of salt reduction strategies implemented safely, it is necessary the application of complementary technologies or alternative preservatives. Non-thermal emerging technologies for microbial inactivation, such as High Pressure Processing (HPP), appear as feasible alternative for this purpose, eliminating the dependence of chemical preservatives considering the reduction of salt barrier. The addition of natural antimicrobial agents as additional hurdles (Multi Hurdle Technology) to the HPP, aiming to enhance the preservative effects, has been identified as a promising trend in modern literature. Given this exposed, after determination of low-sodium working formulation, this research aimed adjust the processing variables "pressure load" and "dwell time" (using low-processing temperatures of 25°C) for sliced vacuum-packaged ready-to-eat turkey breast. Post-processing microbial inactivation responses were evaluated (by logarithmic reductions) against inoculated populations of the target pathogen Listeria monocytogenes and spoilage lactic acid bacteria including Leuconostoc mesenteroides and Lactobacillus sakei; were also evaluated quality-attributes including color, water activity, pH, syneresis, texture and lipid oxidation. In addition, in order to use multiple barriers for preservation technology, was studied the effect of adding bioactive component, carvacrol at concentrations of 200ppm in the product formulation. Employing a simple reduction strategy, without adding salt substitutes, after evaluation of physicochemical aspects, sensory and microbiological, it was concluded that levels of 30% NaCl reduction (aproximatelly 25% less sodium) on the control made with 20g/kg, are viable; however, problems with microbiological stability were evidenced. After evaluation of different pressure ranges and processing time, following the performance criteria required for post-inactivation process Listeria monocytogenes (4-5 log reduction), a value of 600MPa/180 seconds at 25°C was presented with an adequate treatment for studied product with low sodium content, promoting effective logarithmic reductions against the studied target pathogen and spoilage LAB. Instrumental changes (p<0.05) in some of the evaluated quality attributes could be revealed mainly in syneresis, lipid oxidation and texture; however, a sensory confirmation needs to be established. Additionally, data presented showed that consumers have not been able to differ low-sodium products processed by HPP (600MPa/180sec/25°C) and unpressurised; in fact, despite significant instrumental effects, these changes seems to be not identified by consumers. The addition of natural barrier, such as carvacrol at acceptable sensory levels (200ppm), was able to potentiate the effects of post-process inactivation (logarithmic reductions) of the target microbial groups; combined benefit effects along the refrigerated product storage were also evidenced by reduced growth rates and increased lag phases, thus maximizing their potential for conservation. The combination of HPP and carvacrol represented a promising weapon against phenomena of sub-lethal injuries and cell recovery. It is suggested that the intensity of the HPP process (in terms of pressure load, process time and temperature) required to inactivate microorganisms in required levels, may be reduced in the presence of additional microbial barriers, ensuring the overall quality of the processed product under mild processing conditions. In addition, a number of industrial advantages can be highlighted such as reduced costs for the initial installation and maintenance equipment (low required pressure loads) and maximization of production by effectively processing cycles shortened (higher productivity cycles per hour) / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos