The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle

The primary objective of this investigation was to assess the influence of high hydrostatic pressure (HHP) and the duration of cold storage on the physicochemical, technological, and sensory attributes as well as the nutritional composition and shelf life of meat. The experimental framework involved...

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Bibliographic Details

Published in:	Foods
Main Authors:	Paulina Duma-Kocan, Mariusz Rudy, Marian Gil, Jagoda Żurek, Renata Stanisławczyk, Anna Krajewska, Dariusz Dziki
Format:	Article
Language:	English
Published:	MDPI AG 2024-07-01
Subjects:	meat high hydrostatic pressure physicochemical and microbiological properties sensory analysis
Online Access:	https://www.mdpi.com/2304-8158/13/13/2089