Journal ArticleDOI
New mild technologies in meat processing: high pressure as a model technology
TLDR
From both a physico-chemical and microbiological point of view, cooked pork ham, dry cured pork ham and marinated beef loin, vacuum-packed and high pressure treated at 600 MPa for 10 min at 30 °C, are substantially equivalent to the same untreated products.About:
This article is published in Meat Science.The article was published on 2002-11-01. It has received 377 citations till now. The article focuses on the topics: Meat packing industry & Hydrostatic pressure.read more
Citations
More filters
Journal ArticleDOI
Bacteriocin-based Strategies for Food Biopreservation
TL;DR: The use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties.
Journal ArticleDOI
Opportunities and Challenges in High Pressure Processing of Foods
TL;DR: The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
Journal ArticleDOI
Preservation technologies for fresh meat - a review.
Guanghong Zhou,X.L. Xu,Yuan Liu +2 more
TL;DR: Current methods and developing technologies for preserving fresh meat, including a combination of several preservation technologies under the so-called hurdle concept, are described.
Journal ArticleDOI
Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry
Tomas Norton,Da-Wen Sun +1 more
TL;DR: In this article, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications.
Journal ArticleDOI
Advances in ingredient and processing systems for meat and meat products.
TL;DR: Novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes are presented.
References
More filters
Journal ArticleDOI
Review : High-pressure, microbial inactivation and food preservation:
TL;DR: Taking into account the baroprotective effects of some food constituents and the strong resistance of some microbial strains, recent research aims at combined processes in which high pressure is associated with moderate temperature, CO2, other bacteriostatic agents, or to nonthermal physical processes such as ultrasounds, alternative currents, high-voltage electric pulses, and so forth.
Journal ArticleDOI
Recent advances in the microbiology of high pressure processing
TL;DR: Ultrahigh Pressure offers interesting possibilities for food processing ranging from extraction of plant compounds, restructuring foods and rapid formation of small ice crystals as pressure leaves small molecules such as many flavour compounds and vitamins intact.
Journal Article
Biological effects of high hydrostatic pressure on food microorganisms
Journal ArticleDOI
Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens.
TL;DR: It is indicated that high hydrostatic pressure applied in conjunction with mild heat and acidity can be an effective method for inactivating pressure-resistant and pressure-sensitive strains of four foodborne pathogens in organic acid solutions.
Journal ArticleDOI
Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens
TL;DR: It is shown that strains of food-borne pathogens differ in resistance to hydrostatic pressure (345 MPa) at 25°C, but this difference is greatly reduced at 50°C.