Effect of HHP treatment on quality characteristics of mangalica meats and bacon
DOI:
https://doi.org/10.56616/meat.3416Keywords:
mangalica, microbiology, high hydrostatic pressure, color measurement, bacon, storage experimentAbstract
The study investigated the effect of the high hydrostatic pressure preservation process on mangalica meats and bacon. The evaluation of the measured data clearly showed that there is a significant potential for preserving meat and bacon using high hydrostatic pressure. It can be stated that the method alone, not combined with other traditional methods, is also valid. Analyzing the results obtained during the experiment, I came to the conclusion that mangalica meat and ba-con react differently to hydrostatic pressure. The physical and physicochemical properties of the latter were only slightly detectably altered by the increased compression.
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Copyright (c) 2022 Majzinger Koppány László, Hidas Karina Ilona, Visy Anna, Barkó Annamária, Horváth-Mezőfi Zsuzsanna, Friedrich László, Jónás Gábor
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