Article : texte imprimé

Effect of high hydrostatic pressure treatment on the preservation of beef meat

Beatriz E. Sanchez-Basurto, Auteur ; Mariana Ramirez-Gilly, Auteur ; Alberto Tecante, Auteur |

Dans Industrial & engineering chemistry research (Vol. 51 N° 17, Mai 2012)

The effect of high hydrostatic pressure was investigated to determine the best treatment conditions to preserve beef meat. The meat was pressurized from 172 to 620 MPa for 1–5 min at 25 ± 2 °C. Intensive color degradation occurred above 345 MPa.[...]

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