Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation

ABSTRACT The effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum‐packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or...

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Veröffentlicht in:	Journal of food science 2001-04, Vol.66 (3), p.482-484
Hauptverfasser:	Yuste, J., Pla, R., Capellas, M., Sendra, E., Beltran, E., Mor-Mur, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Biological and medical sciences Food industries Food processing industry Food safety Fundamental and applied biological sciences. Psychology high-pressure processing Meat and meat product industries mechanically recovered poultry meat mesophiles oscillatory pressurization Poultry psychrotrophs
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