Can I read Quality Considerations with High Pressure Processing of Fresh and Value Added Meat Products on EtoBox?

Quality Considerations with High Pressure Processing of Fresh and Value Added Meat Products by Bajo Bajovic; Tomas Bolumar; Volker Heinz is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Quality Considerations with High Pressure Processing of Fresh and Value Added Meat Products about?

Pressure can be applied by high hydrostatic pressure, better known as high pressure processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter quality parameters, such as shelf-life and texture of meat and meat products. The aim of this review is to give an overview of the use of pressure in the meat industry and to highlight its usage as a method to inactivate microorganisms but also a novel strategy to alter the structure and the quality parameters of meat and meat products. Benefits and possibilities of the technologies are presented, as well as how to overcome undesired product changes caused by HPP. The use of hydrodynamic shockwaves is briefly described and a promising newly developed industrial prototype for the generation of shockwaves by underwater explosion is presented.

Who reads Quality Considerations with High Pressure Processing of Fresh and Value Added Meat Products?

Author

Bajo Bajovic; Tomas Bolumar; Volker Heinz

Publisher

Elsevier BV

Published

2012

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)