High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review
Shihyu Chuang, Shiowshuh Sheen
Topics & Concepts
PascalizationFood scienceAntimicrobialMeat packing industryHigh pressureBiotechnologyRaw materialProcessed meatChemistryBiochemical engineeringBiologyMicrobiologyEngineeringEngineering physicsOrganic chemistryMicrobial Inactivation MethodsMeat and Animal Product QualityListeria monocytogenes in Food Safety