High‐pressure processing of meat: Molecular impacts and industrial applications
T Bolumar, V Orlien, A Sikes, K Aganovic… - … Reviews in Food …, 2021 - Wiley Online Library
High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …
technology in the food industry with a current ever‐growing implementation, and meat …
A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants
of visual and sensory appeal. Although there are many factors which influence these quality …
of visual and sensory appeal. Although there are many factors which influence these quality …
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
C Guyon, A Meynier, M de Lamballerie - Trends in Food Science & …, 2016 - Elsevier
Background High-pressure (HP) treatment is considered a food safety process that can
stabilize meat by inactivating microorganisms. However, HP treatment can induce …
stabilize meat by inactivating microorganisms. However, HP treatment can induce …
Preservation technologies for fresh meat–A review
GH Zhou, XL Xu, Y Liu - Meat science, 2010 - Elsevier
Fresh meat is a highly perishable product due to its biological composition. Many
interrelated factors influence the shelf life and freshness of meat such as holding …
interrelated factors influence the shelf life and freshness of meat such as holding …
A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols
HX Gao, Z He, Q Sun, Q He, WC Zeng - Carbohydrate Polymers, 2019 - Elsevier
The formation, properties and functions of a polysaccharide film (CPFT) were investigated.
CPFT was created by loading TP into pectin and chitosan matrix by blending method …
CPFT was created by loading TP into pectin and chitosan matrix by blending method …
Opportunities and challenges in high pressure processing of foods
NK Rastogi, K Raghavarao… - Critical reviews in …, 2007 - Taylor & Francis
Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …
natural flavor and taste, and which are free from additives and preservatives. This demand …
Effects of high pressure on meat: A review
JC Cheftel, J Culioli - Meat science, 1997 - Elsevier
Extensive investigations in the last decade have revealed the potential benefits of high
pressure processing (100–800 MPa) for the preservation and modification of foods …
pressure processing (100–800 MPa) for the preservation and modification of foods …
Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties
In this study cinnamon essential oil-incorporated chitosan nanoparticles (CEO-CSNPs) were
produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of …
produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of …
Quality considerations with high pressure processing of fresh and value added meat products
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 …
processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter …
High pressure processing of meat, meat products and seafood
M Campus - Food Engineering Reviews, 2010 - Springer
High pressure processing (HPP) allows the decontamination of foods with minimal impact
on their nutritional and sensory features. The use of HPP to reduce microbial loads has …
on their nutritional and sensory features. The use of HPP to reduce microbial loads has …