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Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products

  • Margarita Garriga
  • Teresa Aymerich
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Introduction

The increasing demand for “natural” foodstuffs, free from chemical additives, and preservatives has triggered novel approaches in food technology developments. In the last decade, practical use of high-pressure processing (HPP) made this emerging non-thermal technology very attractive from a commercial point of view. Despite the fact that the investment is still high, the resulting value-added products, with an extended and safe shelf-life, will fulfil the wishes of consumers who prefer preservative-free minimally processed foods, retaining sensorial characteristics of freshness. Moreover, unlike thermal treatment, pressure treatment is not time/mass dependant, thus reducing the time of processing.

HPP of foods was first reported by Hite (1899). After a treatment of milk at 670 MPa for 10 min a 5–6 log-cycle reduction in total counts was achieved, and meat treated at 530 MPa for 1 h showed insignificant microbial growth after 3 weeks. In 1914, Bridgman reported egg...

Keywords

Meat Product High Hydrostatic Pressure Refrigerate Storage Fermented Sausage High Hydrostatic Pressure Treatment 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.IRTA-Food Technology, Finca Camps i Armet s/nMonellsSpain

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