Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

Meat Science

Volumn 98, Issue 3, 2014, Pages 420-434

  Barbosa Cánovas, Gustavo V ^a   Medina Meza, Ilce ^a   Candoǧan, Kezban ^b   Bermúdez Aguirre, Daniela ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Emerging food processing technologies; MATS; PATS; Retorting; Sterilization

Indexed keywords

MEATS; OIL SHALE; STERILIZATION (CLEANING);

CONVENTIONAL METHODS; EMERGING TECHNOLOGIES; FOOD PROCESSING TECHNOLOGY; MATS; PATS; REGULATORY AGENCIES; RETORTING; THERMAL STERILIZATION;

THERMAL PROCESSING (FOODS);

FOOD CONTROL; FOOD INDUSTRY; FOOD PACKAGING; FOOD PRESERVATION; HEAT; HUMAN; INSTRUMENT STERILIZATION; MEAT; MICROBIOLOGY; MICROWAVE RADIATION; PRESSURE; PROCEDURES;

FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HOT TEMPERATURE; HUMANS; MEAT; MEAT PRODUCTS; MICROWAVES; PRESSURE; STERILIZATION;

EID: 84905055187     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.06.027     Document Type: Review

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