Quality considerations with high pressure processing of fresh and value added meat products

Pressure can be applied by high hydrostatic pressure, better known as high pressure processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter quality parameters, such as shelf-life and texture of meat and meat products. The aim of this review is to give an overview of th...

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Veröffentlicht in:	Meat science 2012-11, Vol.92 (3), p.280-289
Hauptverfasser:	Bajovic, Bajo, Bolumar, Tomas, Heinz, Volker
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Food Handling - methods Food industries Food Microbiology Food Preservation - methods Fresh meat Fundamental and applied biological sciences. Psychology High pressure processing Humans Hydrodynamic pressure Hydrostatic Pressure Meat and meat product industries Meat Products - microbiology Meat Products - standards Novel meat products Pressure Shockwaves
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