Processing Of Meat Products Utilizing High Pressure
A. Jofre, X. Serra
Published 2016 · Chemistry
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High pressure processing is an alternative to thermal treatment for the production of safe meat and meat products which retains quality and freshness. Due to its effectiveness and acceptability by consumers, a considerable number of meat companies worldwide apply this technology to extend the shelf life of a wide variety of meat products without using chemical additives. Research studies have shown that the inhibitory effect of HPP on microorganisms depends on both the cycle parameters (especially pressure intensity and holding time) and the physicochemical characteristics of the meat product. While low water activity decreases the inhibitory effect of HPP, acidity and the combination of HPP with other factors such as natural preservatives enhance it. In addition to the inactivation of microorganisms, HPP can also affect the appearance, flavor, and texture of meat products. The extent and importance of these changes ultimately determine the commercial suitability of HPP for use on food products.
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