Advances in High Hydrostatic Pressure for Meat and Meat Processing

Content Provider	Scilit
Author	Buzrul, Sencer
Copyright Year	2017
Description	This chapter provides an overview about current and fundamental knowledge of high hydrostatic pressure (HHP) and its impact on meat and meat products is presented and some of the research findings are summarized. HHP results in varying effects on meat product texture and water retention, depending mainly on the product's form and composition, the pressure level, and the pressure/temperature combination. The main purpose of using HHP to treat meat and meat products is to improve microbial safety. The effectiveness of HHP to inactivate bacterial cells is well documented in various studies. Conditions such as the pressure level, process temperature, and holding time of the HHP treatment of food products depend on the type of microorganisms, the various ingredients, and the dispersion medium in foods. HHP also induces meat protein modifications differently than heat-induced changes. Book Name: Advanced Technologies for Meat Processing
Related Links	https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9781315152752-7&type=chapterpdf
Ending Page	258
Page Count	32
Starting Page	227
DOI	10.1201/9781315152752-7
Language	English
Publisher	Informa UK Limited
Publisher Date	2017-10-10
Access Restriction	Open
Subject Keyword	Book Name: Advanced Technologies for Meat Processing Industrial Engineering Hhp Pressure Hydrostatic Meat and Meat Microorganisms Safety Protein Treatment Meat Products
Content Type	Text
Resource Type	Chapter