Technology and trends on sterilized meat products / Tendências e tecnologia dos produtos cárneos esterilizados

• Autor(a) principal: Bolognesi, Vinícius José
• Data de Publicação: 2020
• Outros Autores: Garcia, Carlos Eduardo Rocha
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/11260
• topic: high pressure processing; meat; microbial inactivation; retort.

An adequate retort treatment enables extended shelf life and nutrient retention on meat products. Nonetheless, heat can cause loss of physico-chemical and sensorial properties according to processing and storage. Alternatively, high hydrostatic pressure is a non-thermal technology that reduces microbial loads, and has been increasing its global value market in food processing, including the meat sector. This review aims to ponder the commonly heat processing and the new technology of high hydrostatic pressure, where both has pros and cons outcomes in processed meat products.