After ripening, half of batch 2 was pressurised in an industrial hydrostatic
pressurisation unit (Hiperbaric, Burgos, Spain, chamber volume of
120 l) at 600 MPa for 5 min at an initial fluid temperature of 10 °C. The
pressurisation fluid was water and the come-up and release times were
2.8 min and 6 s, respectively. All the fuets were packed in a modified atmosphere
(80% N2/20% CO2) in PET/PE pouches (Sacoliva SL.) and
stored at 4 °C for 35 days