Utrwalanie mięsa i przetworów mięsnych poprzez zastosowanie technologii wysokich ciśnień - możliwości, jakość, bezpieczeństwo | Preservation of meat and meat products through use of high-pressure technologies - opportunities, quality, safety
2019
Makała, Halina
The paper presents the possibilities of using high pressures as an effective technology to improve the safety of meat and meat production. The possibilities of its application both as a fast and non-thermal method of preservation as well as creation of products with new functional and sensory features have been characterized. The HPP method allows to maintain nutritional value in meat and meat products and to extend the shelf life without the use of preservatives or additives. Depending on the applied pressure level, HPP positively affects the sensory, rheological and textural characteristics of meat and meat products. With a short processing time at ambient temperature, the majority of pathogenic microorganisms that spoil products are inactivated. HPP may be used to lower the salt (sodium) content in the products, however, to a limited extent resulting from increased leakage or deterioration of meat pieces.
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