High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties

Journal of Food Engineering

Volumn 156, Issue , 2015, Pages 55-58

  Cappelletti, Martina ^a   Ferrentino, Giovanna ^a   Spilimbergo, Sara ^a  

^a UNIVERSITY OF TRENTO   (Italy)

Author keywords

Colour properties; High pressure carbon dioxide; Mesophilic bacteria; Pasteurization; Pork meat

Indexed keywords

BACTERIA; CARBON DIOXIDE; COLOR; MEATS; PASTEURIZATION;

COLOUR MODIFICATIONS; COLOUR PARAMETERS; COLOUR PROPERTIES; HIGH-PRESSURE CARBON DIOXIDE; INACTIVATION KINETICS; MESOPHILIC BACTERIA; NON-THERMAL TECHNOLOGY; PORK MEAT;

HIGH PRESSURE EFFECTS;

BACTERIA (MICROORGANISMS); SUS;

EID: 84923328389     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.02.009     Document Type: Article

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