Quality considerations with high pressure processing of fresh and value added meat products

Meat Science

Volumn 92, Issue 3, 2012, Pages 280-289

  Bajovic, Bajo ^a   Bolumar, Tomas ^a   Heinz, Volker ^a  

^a German Institute of Food Technologies   (Germany)

Author keywords

Fresh meat; High pressure processing; Hydrodynamic pressure; Novel meat products; Shockwaves

Indexed keywords

FRESH MEAT; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; HYDRODYNAMIC PRESSURE; MEAT INDUSTRY; MEAT PRODUCTS; NOVEL STRATEGIES; PRODUCT CHANGES; QUALITY PARAMETERS; SHELF LIFE;

HYDRODYNAMICS; HYDROSTATIC PRESSURE; SHOCK WAVES; UNDERWATER EXPLOSIONS;

MEATS;

ANIMAL; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HUMAN; HYDROSTATIC PRESSURE; MEAT; METHODOLOGY; MICROBIOLOGY; PRESSURE; REVIEW; STANDARD;

ANIMALS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROSTATIC PRESSURE; MEAT PRODUCTS; PRESSURE;

EID: 84863105564     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.024     Document Type: Review

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