Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products
Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2020-08-01
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Series: | Teoriâ i Praktika Pererabotki Mâsa |
Subjects: | |
Online Access: | https://www.meatjournal.ru/jour/article/view/138 |