Molecular Manipulation to Influence Mammary Development and Function
نویسندگان
چکیده
rier for a variety of edible antimicrobial agents. Technologies designed to pasteurize processed meats after final packaging have received copious attention. Post pasteurization of vacuum packaged cooked products consists of hot water or steam immersion followed by immediate chilling. Irradiation (gamma, electron beam or X-ray) of cooked vacuum or MAP packaged products can produce very acceptable product at the correct dose. High pressure processing involves submerging the packaged meat product in water increasing the pressure to 87,000 psi. The process has no effect on product color, texture, flavor, or package purge. Post pasteurization, irradiation and high pressure all increase product shelf life and significantly reduce pathogens.
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