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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/132

Title: High pressure technology in the manufacture of minimally-processed meat products
Authors: Troy, Declan J.
Crehan, Clodagh
Mullen, Anne Maria
Desmond, Eoin
Keywords: Meat products
Reduced salt
High hydrostatic pressure
Beefburgers
Frankfurters
Issue Date: Jul-2001
Publisher: Teagasc
Citation: High pressure technology in the manufacture of minimally-processed meat products. The National Food Centre Research Report No. 47. Declan J. Troy et al. Dublin; Teagasc, 2001. ISBN 1841702617
Series/Report no.: The National Food Centre Research Report;No. 47
Abstract: High hydrostatic pressure processing was applied to raw minced meat prior to product formulation and the results indicate that with 50 MPa pressure it was possible to reduce the salt in frankfurters from 2.5% to 1.5% without compromising the safety and overall quality. Similarly the phosphate content of frankfurters could be reduced from 0.5% to 0.25% after pressure treatment. Cook loss from the treated frankfurters was significantly reduced indicating a higher yield of product due to the high pressure.
Description: End of Project Report
URI: http://hdl.handle.net/11019/132
ISBN: 1841702617
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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