- Journal of Scientific Reports-A
- Issue: 053
- THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW
THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW
Authors : Berna Çapan, Aytunga Bağdatli
Pages : 232-244
Doi:10.59313/jsr-a.1165210
View : 24 | Download : 37
Publication Date : 2023-06-30
Article Type : Research Article
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.Keywords : high hydrostatic pressure, meat quality, meat products, sensory, texture profile