Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

This study analyzed the effects of high hydrostatic pressure (HHP) and composition of the pre-treatment immersion step, on quality attributes (color and lipid oxidation) and shelf life based on microbial counts of a beef product, during cold storage at 0 °C. Meat slices were immersed in a preservati...

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