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High pressure technology in the manufacture of minimally-processed meat products
Troy, Declan J.; Crehan, Clodagh; Mullen, Anne Maria; Desmond, Eoin
End of Project Report 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.
Keyword(s): Meat products; Reduced salt; High hydrostatic pressure; Beefburgers; Frankfurters
Publication Date:
2001
Type: Report
Peer-Reviewed: Unknown
Language(s): English
Institution: Teagasc
Citation(s): 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
1841702617
Publisher(s): Teagasc
First Indexed: 2013-11-19 11:53:50 Last Updated: 2013-11-19 11:53:50