Technology and trends on sterilized meat products / Tendências e tecnologia dos produtos cárneos esterilizados

Vinícius José Bolognesi, Carlos Eduardo Rocha Garcia

Abstract


An adequate retort treatment enables extended shelf life and nutrient retention on meat products. Nonetheless, heat can cause loss of physico-chemical and sensorial properties according to processing and storage. Alternatively, high hydrostatic pressure is a non-thermal technology that reduces microbial loads, and has been increasing its global value market in food processing, including the meat sector. This review aims to ponder the commonly heat processing and the new technology of high hydrostatic pressure, where both has pros and cons outcomes in processed meat products.

 

 


Keywords


high pressure processing; meat; microbial inactivation; retort.

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References


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DOI: https://doi.org/10.34117/bjdv6n6-157

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