Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage ("Salchichon") from Pigs Reared in Montanera System

The top-quality "salchichon" (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian "salchichon". Two types of "salchichon" (S1 and S2, manufactured at different companies) were processed at 600 MPa for 8 min and stored at 4 and 20 degrees C for 180 days. Microbiological, physicochemical, and sensory changes were evaluated. Microbiological counts were reduced by HHP treatment and also generally decreased during storage at both temperatures. Lightness and redness of slices decreased during storage at 20 degrees C, while yellowness values increased. Changes in color were also observed in sensory analysis of the dry-cured sausages. HHP increased lipid and protein oxidation values in S1, whereas protein oxidation increased at 20 degrees C in S2. S1 was more affected by HHP while S2 was more affected by the temperature of storage. Therefore, despite both products belonging to the same commercial category, slight differences in the composition of both products and/or differences in packaging determined a different behavior after HHP treatment and during storage at different temperatures.