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Dergiler / Journal of Scientific Reports-A / 2023 / Sayı: 053

THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW

Berna ÇAPAN
Aytunga BAĞDATLI
Sayfa
232–244
Yayın Tarihi
2023-06-30
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The aim of this review was to compile the current state of research in this field and provide information on the characteristics, applications, advantages and disadvantages of non-thermal high hydrostatic pressure technology in meat and meat products.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Heat treatment processes are widely used because they inactivate microorganisms and enzymes.
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Temel Bulgular & Veri:However, thermal applications lead to changes in the physical and chemical structure of foods, as well as to deterioration of their sensory properties and natural components.
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Sonuç & Katkı:The aim of this review was to compile the current state of research in this field and provide information on the characteristics, applications, advantages and disadvantages of non-thermal high hydrostatic pressure technology in meat and meat products.
🔬Tür:Literatür & Derleme Çalışması
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:high hydrostatic pressure · meat quality · meat products

Abstract

Heat treatment processes are widely used because they inactivate microorganisms and enzymes. However, thermal applications lead to changes in the physical and chemical structure of foods, as well as to deterioration of their sensory properties and natural components. For this reason, studies have been conducted on non-thermal technologies for food preservation. This technology extends the shelf life of foods and provides microbiologically safe, higher quality products. From the studies, it has good potential for the meat industry. The aim of this review was to compile the current state of research in this field and provide information on the characteristics, applications, advantages and disadvantages of non-thermal high hydrostatic pressure technology in meat and meat products.

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Bu Makaleye Atıf Yap

ÇAPAN, B., BAĞDATLI, A. (2023). THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW. Journal of Scientific Reports-A, Sayı: 053, 232–244. https://ajindex.com/articles/947442

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Kaynakça (15)

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