Tokuşoğlu Ö.Vural H.2024-07-222024-07-222014http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16788Consumers demand products that are safe, nutritious, convenient, varied, attractive (in appearance, texture, and flavor), and also innovative. High-pressure processing (HPP) can be used as an alternative process to heat pasteurization and for shelf-life extension of a wide range of products. © 2015 by Taylor & Francis Group, LLC.EnglishAlternative processHeat pasteurizationHigh pressure processingMeat productsShelf lifeShelf life extensionsHigh-pressure processing for freshness, shelf-life quality of meat products and value-added meat productsBook chapter10.1201/b17780