Quality considerations with high pressure processing of fresh and value added meat products.
作者： Bajo Bajovic , Tomas Bolumar , Volker Heinz
DOI: 10.1016/J.MEATSCI.2012.04.024
关键词: Quality (business) 、 Process engineering 、 Hydrodynamic pressure 、 Meat packing industry 、 Environmental science 、 Hydrostatic pressure 、 Pascalization 、 Food science
摘要: Pressure can be applied by high hydrostatic pressure, better known as pressure processing (HPP), or hydrodynamic (HDP) in the form of shockwaves to alter quality parameters, such shelf-life and texture meat products. The aim this review is give an overview use industry highlight its usage a method inactivate microorganisms but also novel strategy structure parameters Benefits possibilities technologies are presented, well how overcome undesired product changes caused HPP. briefly described promising newly developed industrial prototype for generation underwater explosion presented.
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