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    High pressure technology in the manufacture of minimally-processed meat products

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    Author
    Troy, Declan J.
    Crehan, Clodagh
    Mullen, Anne Maria cc
    Desmond, Eoin
    Keyword
    Meat products
    Reduced salt
    High hydrostatic pressure
    Beefburgers
    Frankfurters
    Date
    2001-07
    
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    URI
    http://hdl.handle.net/11019/132
    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
    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.
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