Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

@inproceedings{Garriga2004MicrobialIA,
  title={Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life},
  author={Margarita Garriga and Narc{\'i}s Gr{\'e}bol and Maria Teresa Llorens Aymerich and Josep M. Monfort and Marta Hugas},
  year={2004}
}
The behaviour of spoilage and pathogenic microorganisms was evaluated after high-pressure treatment (600 MPa 6 min, 31 8C) and during chilled storage at 4 8C for up to 120 days of commercial meat products. The objective was to determine if this pressure treatment is a valid process to reduce the safety risks associated with Salmonella and Listeria monocytogenes, and if it effectively avoids or delays the growth of spoilage microorganisms during the chilled storage time evaluated. The meat… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-7 OF 7 CITATIONS

Utilization of Pectinase Cocktail and High Hydrostatic Pressure for the Production of Aged Black Garlic Juice with Improved Nutritional Value

  • Jun Ho Kim, Jin Woo Kim, +6 authors Young Kim
  • Chemistry, Medicine
  • Preventive nutrition and food science
  • 2019
VIEW 1 EXCERPT
CITES BACKGROUND