High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio.

@article{Realini2011HighPA,
  title={High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio.},
  author={Carolina Eva Realini and Maria Dolors Gu{\`a}rdia and Margarita Garriga and Mar{\'i}a P{\'e}rez-Juan and Jacint Arnau},
  journal={Meat science},
  year={2011},
  volume={88 3},
  pages={542-7}
}
The effects of high hydrostatic pressure (HHP: 0, 400, and 600 MPa) and freezing temperature (-15° vs. -35°C) were evaluated on the quality and microbial inactivation of cured pork carpaccio. Samples treated with HHP resulted in lighter and yellower color, higher Chroma, shear force, scores for pink color, cooked and gel appearance, incidence of iridescence, lower scores for brightness and raw meat appearance and lower levels of lactic acid bacteria and psychrotrophs during shelf life compared… CONTINUE READING

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