Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

Abstract The effect of high hydrostatic pressure (HHP) conditions at two processing stages (300 MPa/5 min after tumbling and 600 MPa/3 min applied to the final product) and sodium reduction (up to 50%) on the physicochemical properties and sensory and microbiological quality of ready-to-eat (RTE) chicken breasts were studied. The microbiological shelf life of RTE chicken breasts was also estimated. The NaCl was partially replaced with KCl (25%–50%), which increased (P