Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 407-415

  Vercammen, Anne ^a   Vanoirbeek, Kristof G A ^a   Lurquin, Ine ^a   Steen, Liselot ^a   Goemaere, Olivier ^a   Szczepaniak, Slawomir ^a   Paelinck, Hubert ^a   Hendrickx, Marc E G ^a   Michiels, Chris W ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Antimicrobials; Cooked ham model product; High hydrostatic pressure; Microorganisms; Quality; Shelf life

Indexed keywords

AFTER-TREATMENT; ANTIMICROBIALS; CAPRYLIC ACID; COMMERCIAL APPLICATIONS; COOKED HAM; DRIP LOSS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; LABORATORY MODELS; LOG REDUCTIONS; MICROBIAL GROWTH; NATURAL PRESERVATIVES; NEGATIVE INFLUENCE; PATHOGENIC BACTERIUM; PILOT-SCALE EXPERIMENTS; PROCESSING CONDITION; REFRIGERATED STORAGES; SCIENTIFIC FINDINGS; SENSORIAL QUALITIES; SHELF LIFE; TASTE PANELS;

BACTERIA; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; QUALITY CONTROL; SATURATED FATTY ACIDS; SPOILAGE; WOOD PRESERVATION;

MEATS;

BACTERIA (MICROORGANISMS);

EID: 80054054055     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.07.009     Document Type: Article

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