Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treat...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/7017 https://www.sciencedirect.com/science/article/pii/S0023643819312150 https://doi.org/10.1016/j.lwt.2019.108873 |
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