THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW
| dc.contributor.author | Berna ÇAPAN | |
| dc.contributor.author | Aytunga BAĞDATLI | |
| dc.date.accessioned | 2024-07-24T09:13:18Z | |
| dc.date.available | 2024-07-24T09:13:18Z | |
| dc.date.issued | 2023 | |
| dc.description.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. | |
| dc.identifier.DOI-ID | 10.59313/jsr-a.1165210 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/25183 | |
| dc.language.iso | eng | |
| dc.title | THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW | |
| dc.type | Derleme |