To inactivate germinated spores, meat samples were pressure treated for 10 min at 586 MPa with an initial pressure vessel temperature of 23 C and 73 C. Pressure come-up and release time took less than 90 and 20 s, respectively. Samples remained in the pressure vessel for 2 min before and after each pressure treatment, respectively, and after treatment were cooled for 5 min in an ice-water bath. Adiabatic heating of the samples in the high pressure vessel when pressurized at 586 MPa was estimated to increase meat temperature by about 15 C (Paredes-Sabja et al., 2007).