Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

This study analyzed the effects of high hydrostatic pressure (HHP) and composition of the pre-treatment immersion step, on quality attributes (color and lipid oxidation) and shelf life based on microbial counts of a beef product, during cold storage at 0 °C. Meat slices were immersed in a preservati...

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Detalles Bibliográficos
Autores principales:	Giménez, María Belén, Graiver, Natalia Gisel, Califano, Alicia Noemí, Zaritzky, Noemí Elisabet
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2017
Materias:	Ciencias Exactas Ingeniería Beef High hydrostatic pressure Lipid oxidation Salt pre-treatment Microbial growth
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/87704
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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