Title: Recent advances in the application of high pressure technology to processed meat products
Abstract: There is a growing interest in consuming processed meat products that are healthy and safe. High pressure technology is expected to serve as an alternative to conventional technologies or to generate a synergetic effect to produce new meat products, because pressurization at low or moderate temperatures affects microorganism activity in meat products, while making fewer changes to the sensory quality, thereby increasing the shelf-life. In addition, products may acquire new sensory attributes that can be appreciated by consumers. Recent information on and future trends in high pressure technology for the meat industry are reviewed.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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Cited By Count: 9
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