Ultra-high pressure food processing as a promising storage method

The positive effect of ultra-high pressure on the preservation of chilled meat during cold storage has been established. It is proved that processing meat for 6 minutes with a pressure of 600 MPa provides high organoleptic indicators (color, smell, consistency), microbiological safety, so, QMAFAnM,...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Tikhonov, S., Tikhonova, N., Lazarev, V., Zhang, N.
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Cold storage Cooling Food packaging Food processing Indicators Meat Pressure effects Smell Spoilage Working fluids
Online-Zugang:	Volltext
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