Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts
Ricardin Orel, Gipsy Tabilo‐Munizaga, Yamira Cepero‐Betancourt, Juan Esteban Reyes-Parra, Alonso Badillo-Ortiz, Mario Pérez‐Won
Topics & Concepts
Hydrostatic pressureFood scienceShelf lifeSodiumChemistryHigh pressureSensory systemBiologyPhysicsEngineering physicsThermodynamicsNeuroscienceOrganic chemistryMeat and Animal Product QualityMicrobial Inactivation MethodsAdvanced Chemical Sensor Technologies