2014•Unpublished venueRequires access

High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products

Özlem Tokusoglu, Barry G. Swanson

Abstract

Consumers demand products that are safe, nutritious, convenient, varied, attractive (in appearance, texture, and avor), and also innovative. High-pressure processing (HPP) can be used as an alternative process to heat pasteurization and for shelf-life extension of a wide range of products.

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Available abstract

Key concepts: Shelf life, Food science, Pascalization, Business, Quality (philosophy), High pressure, Chemistry, Engineering