Effects of high pressure treatment on the microbiological quality, texture and colour of vacuum packed pork meat products

High Pressure Research

Volumn 22, Issue 3-4, 2002, Pages 725-732

  KarlLowski K ^a   Windyga, B ^a   Fonberg Broczek, M ^a,b   Sciezynska H ^a   Grochowska, A ^a   Gorecka K ^a   Mroczek, J ^c   Grochalska, D ^c   Barabasz, A ^c   Arabas, J ^b   Szczepek, J ^b   Porowski, S ^b  

^a NATIONAL INSTITUTE OF HYGIENE   (Poland)

^b INSTITUTE OF HIGH PRESSURE PHYSICS   (Poland)

^c WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Colour; Ham; High pressure; Microbiological quality; Pork loin; Storage; Texture

Indexed keywords

FOOD STORAGE; HIGH PRESSURE EFFECTS; MICROORGANISMS; POLYETHYLENES; PROTEINS; QUALITY CONTROL; REFRIGERATION;

MICROBIOLOGICAL QUALITY; VACUUM PACKING;

MEATS;

EID: 0347685900     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950212424     Document Type: Article

References (26)

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