6533b872fe1ef96bd12d42a9
RESEARCH PRODUCT
High-pressure processing of meat and meat products
Marion LerasleHélène SimoninSandrine GuillouMichel Federighisubject
0106 biological sciencesMaterials scienceHigh-pressure preservationFood industryWhite meatHydrostatic pressurePasteurization01 natural sciencesFood safetylaw.inventionLe Chatelier's principlePascalization0404 agricultural biotechnologylaw010608 biotechnologyMeat spoilage[SDV.IDA]Life Sciences [q-bio]/Food engineeringHigh-pressure processingPrinciple of Le ChatelierFood sciencebusiness.industry[ SDV.IDA ] Life Sciences [q-bio]/Food engineering04 agricultural and veterinary sciencesSterilization (microbiology)Meat preservation040401 food sciencePressure-assisted thermal sterilizationPasteurizationbusinessIsostatic principledescription
International audience; High pressure (HP) was first introduced at the end of the nineteenth century in the field of materials chemistry. The first application of high pressure in the food industry was proposed by Hite in 1899 to pasteurize milk and fruit products. The high hydrostatic pressure (HHP) treatment is considered as a nonthermal process, alternative to heat treatments, as it enables inactivation of pathogenic and spoilage microorganisms in foods. This technology is based on two principles that determine the behavior of foods under pressure. The first is an important principle that underlies the effects on reaction equilibria is known as the principle of Le Chatelier, and the second is the isostatic principle. This chapter discusses influences of high pressure on microbial contamination of meat, applications of high-pressure as well as sterilization such as pressure-assisted thermal processing (PATP) or pressure-assisted thermal sterilization.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-11-19 |