High pressure (HP) was first introduced into the field of material chemistry at the end of the 19th century. The first high pressure application in the food industry was applied by Hite in 1899 to pasteurize milk and fruit products. New technologies are being developed in terms of food processing and preservation in line with the interest of consumers in processed foods in such a way that there is no loss in nutritional value of the food they consume. One of these is the application of high pressure to foods. High pressure processing is a technique aimed at exposing food to a high-pressure level between 100 and 600 MPa at a given temperature for a few minutes. In addition to providing microbiological inactivation, High Pressure (HP) applications do not cause a significant change in the vitamin, mineral, taste, colour, and appearance of foods. Therefore, it constitutes an important alternative for heat treatment applications. HP applications can be successfully applied to liquid foods as well as foods, such as meat and meat products. High pressure is a convenient way of neutralizing microorganisms in ready meals, where its shelf life is largely dependent on good hygiene / production practices, especially during slicing and packaging processes. In this review, the role of high pressure in increasing the safety and extending shelf life of meat and meat products is discussed.
: April 22, 2020
|APA||Sarıçoban, C , Mahmood, M , Al-murjan, R . (2020). Yüksek Basınç Uygulamasının Et ve Et Ürünlerinin Güvenliği ve Raf Ömrü Açısından Rolü . Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi , 7 (2) , 1182-1195 . Retrieved from https://dergipark.org.tr/en/pub/bseufbd/issue/56632/724957|