The use of high hydrostatic pressure in the technology of whole muscle meat products
The work examined the effect of high hydrostatic pressure on the chemical composition and microbiological indicators of poultry meat. Data on the mass fraction of moisture, fat, protein and ash before and after processing the product with high hydrostatic pressure are presented. Pressure treatment m...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2021/08/bioconf_fsraaba2021_05004.pdf |