The High Hydrostatic Pressure (HHP) is an innovative food technology which uses high pressure (100 a 900 MPa) and has the advantage over conventional thermal technologies of keeping the sensory characteristics of food similar to the original characteristics ensuring the food safety, from the microbiological point of view, for an increased shelf life. This study aimed at investigating the effects of high pressure on the oxidative process, particularly on the lipid oxidation, and their effects on the color of pressurized turkey ham when treated from 200 to 400 MPa for 5, 10, and 15 minutes at room temperature. From the results, one can observe that no significant difference (p > 0.05) was found between the control and pressurized samples for the TBA indexes, but a difference was observed in the peroxide index on the 30th day among the samples. It was also observed change of color due to oxidative reactions after 45 and 65 days of storage in the samples treated under pressures of 400 MPa for 5 and 15 minutes
high hydrostatic pressure; ham turkey; oxidation of lipids and color
