Sterilization of Livestock Visceral Meat by High Pressure Treatment
نویسندگان
چکیده
منابع مشابه
Food Sterilization by Combining High Pressure and Thermal Energy
High pressure processing (HPP) is an industrially tested technology that offers a more natural, environmentally friendly alternative for pasteurization or shelf life extension of a wide range of food products (Welti-Chanes et al., 2005). Commercial high pressure, low temperature methods achieve inactivation of vegetative microorganisms by subjecting vacuum-sealed food in flexible packaging to t...
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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 shown great potential in the meat, poultry and seafood industry. HPP has proven to be a promising technology, and industrial HPP applications have grown rapidly, especially in the stabilization of readyto-eat meats and cur...
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Undetected air leaks in a high-vacuum sterilizer can defeat the sterilization process. For this reason the maintenance and supervision of these sterilizers needs expert engineering care. The importance of controlling the high-vacuum sterilization process from the centre of a load rather than the chamber drain is emphasized, and a method of detecting any failure in a high-vacuum process is descr...
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2006
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.53.651