Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation

Authors :: Yuste, J.
Pla, R.
Capellas, M.
Sendra, E.
Beltran, E.
Mor-Mur, M.
Source :: Journal of Food Science. April, 2001, Vol. 66 Issue 3, p482, 3 p.
Publication Year :: 2001
Abstract: A new study investigates the effect of oscillatory high pressure processing on psychrotroph and mesophile populations of mechanically recovered poultry meat.

Subjects :: Food -- Bacteriology
Meat -- Bacteriology
Business
Food/cooking/nutrition

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