Use of High Pressure Processing on Meat Products: Commercial Developments and Research Trends in Food Science

L. Pottier; C. Tonello; A. Rakotondramavo; C. Guyon; M. De Lamballerie

Use of High Pressure Processing on Meat Products: Commercial Developments and Research Trends in Food Science

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Pottier

L. Pottier ¹UMR GEPEA, ONIRIS, CS 82225, 44322 Nantes cedex 3, France

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C. Tonello

C. Tonello ²Hiperbaric, condado de Treviño 6, 09001 Burgos, Spain; laurence.pottier@oniris-nantes.fr

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A. Rakotondramavo

A. Rakotondramavo ¹UMR GEPEA, ONIRIS, CS 82225, 44322 Nantes cedex 3, France

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C. Guyon

C. Guyon ¹UMR GEPEA, ONIRIS, CS 82225, 44322 Nantes cedex 3, France

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M. De Lamballerie

M. De Lamballerie ¹UMR GEPEA, ONIRIS, CS 82225, 44322 Nantes cedex 3, France

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Type:: Chapter

Pages:: 741–742

DOI:: https://doi.org/10.3920/9789086868605_331

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High pressure processing (HPP) is an innovative food preservation technique alternative to thermal treatment, which currently experiences strong industrial development in particular in the meat industry. Indeed HPP inactivates main part of vegetative spoilage and pathogen flora, allowing the increase of the food product shelf-life stored at refrigerated temperature. Moreover HPP preserves product sensorial quality up to the end of its shelf life and product nutritional value. HPP induces some food constitutes modifications, particularly proteins. Indeed those modifications can lead to chemical preservative/salt reduction or removal and clean label meat products.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Use of High Pressure Processing on Meat Products: Commercial Developments and Research Trends in Food Science

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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