High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product
S. Balamurugan, Christopher Gemmell, Alex Tsun Yin Lau, Laura Arvaj, Philip G. Strange, Anli Gao, Shai Barbut
Topics & Concepts
Food scienceFermentationStarterEscherichia coliChemistryPascalizationBacteriaFermentation in food processingFood microbiologyWater activityHigh pressureLactic acidBiologyWater contentBiochemistryEngineering physicsGeneticsEngineeringGeotechnical engineeringGeneMicrobial Inactivation MethodsMeat and Animal Product QualityListeria monocytogenes in Food Safety