Bacterial Growth During Chilled Storage of Pressure-Treated Minced Meat

Carlez, Anne; Rosec, Jean-Philippe; Richard, Nicole; Cheftel, J. C.

doi:10.1006/fstl.1994.1011

Cited by 116 publications

(61 citation statements)

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“…The process affects non-covalent bonds (hydrogen, ionic, hydrophobic bonds) substantially, owing to their sensitivity towards pressure. Compounds with low molecular weight (responsible for nutritional and sensory characteristics) are not affected but high molecular weight components (whose tertiary structure is important for determining its functionality) are sensitive (Carlez et al 1994). Process can be broadly classified into 3 main categories viz., batch, semi continuous and continuous.…”

Section: Mechanism Of Hhpmentioning

confidence: 99%

High hydrostatic pressure technology in dairy processing: a review

2010

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Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a "fresh-like" product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life.

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Section: Mechanism Of Hhpmentioning

confidence: 99%

High hydrostatic pressure technology in dairy processing: a review

2010

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“…Some authors showed that the pressure resistance of microbial organisms is maximal at temperature [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] o C and decreases significantly at higher or lower temperature (10,11,12).…”

Section: High Pressure Processing and Microbial Inactivationmentioning

confidence: 99%

High Pressure Processing for Foods Preserving

Yordanov

Angelova

2010

Biotechnology & Biotechnological Equipment

119

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“…(11). Carlez et al (12,13) reported that the colour of minced beef meat changed markedly when the latter was processed at high pressure, especially above 300 MPa. Murakami et al (14) reported a marked increase in the proportion of metmyoglobin in red tuna meat pressurized at 300 MPa.…”

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confidence: 98%