JHED | Volume 41 | FQS (12) - Development of innovative hurdle systems using minimal processing techniques for meat preservation.

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DEVELOPMENT OF INNOVATIVE HURDLE SYSTEMS USING MINIMAL PROCESSING TECHNIQUES FOR MEAT PRESERVATION

Endrit Hasani, Barbara Csehi, Adrienn Toth, Istvan Dalmadi, Gyorgy Kenesei

Key words: Sous-vide, High hydrostatic pressure, Meat, Hurdle technology.

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VOLUME 41 | Food Quality and Safety (12)

Endrit Hasani, Barbara Csehi, Adrienn Toth, Istvan Dalmadi, Gyorgy Kenesei (2022).
Development of innovative hurdle systems using minimal processing techniques for meat preservation.

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