Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage
Chung‐Saint Lin, Yi‐Chen Lee, Hsien‐Feng Kung, Qing-Ling Cheng, Tsung-Yin Ou, Sam K. C. Chang, Yung‐Hsiang Tsai
Topics & Concepts
Vibrio parahaemolyticusHydrostatic pressureFood scienceLightnessBacterial growthChemistryPascalizationMusselShelf lifeWater contentPlate countTotal Viable CountColiform bacteriaFisheryHigh pressureAnimal scienceBiologyBacteriaGeotechnical engineeringEngineeringEngineering physicsGeneticsOpticsThermodynamicsPhysicsMicrobial Inactivation MethodsMeat and Animal Product QualityListeria monocytogenes in Food Safety