Oddziaływanie wysokich ciśnień na jakość i trwałość dań gotowych i produktów mięsnych | Influence of high pressure on quality and stability of ready made and meat products
2018
Krzysztofik, Barbara
The effectiveness and effects of using HPP for food production have been well investigated and passed many tests at every stage of the production process, showing many important benefits that do not exhaust all expectations of food producers and consumers. Further research on the use of the HPP method for food preservation is required. The results so far have confirmed the destructive effects of high pressures on microorganisms. It is the more effective the higher the pressure were applied, however some microorganisms are resistant even at the pressure reaching 1200 MPa, while too low pressure can increase the rate of multiplication of microorganisms. The work aims to present the current research results and the advantages and disadvantages of using this method to extend the shelf life of selected food products.
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Эту запись предоставил Central Agricultural Library