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For: Bajovic B, Bolumar T, Heinz V. Quality considerations with high pressure processing of fresh and value added meat products. Meat Sci 2012;92:280-9. [DOI: 10.1016/j.meatsci.2012.04.024] [Citation(s) in RCA: 178] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2012] [Revised: 04/16/2012] [Accepted: 04/18/2012] [Indexed: 12/01/2022]
Number Cited by Other Article(s)
1
Urban-Chmiel R, Osek J, Wieczorek K. Methods of Controlling Microbial Contamination of Food. Pathogens 2025;14:492. [PMID: 40430812 PMCID: PMC12114859 DOI: 10.3390/pathogens14050492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2025] [Revised: 05/07/2025] [Accepted: 05/14/2025] [Indexed: 05/29/2025]  Open
2
D’Arrigo M, Delgado-Adámez J, García-Parra JJ, Palacios I, López-Parra M, Andrés AI, Ramírez-Bernabé MR. Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure. Foods 2025;14:594. [PMID: 40002038 PMCID: PMC11853784 DOI: 10.3390/foods14040594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2024] [Revised: 02/06/2025] [Accepted: 02/08/2025] [Indexed: 02/27/2025]  Open
3
Bao L, Yang R, Diao D, Tian F, Chen Y, Zheng B, Gao P, Zhao Y. Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms. Food Chem 2025;464:141466. [PMID: 39406135 DOI: 10.1016/j.foodchem.2024.141466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 09/01/2024] [Accepted: 09/27/2024] [Indexed: 11/21/2024]
4
Silva Paz RJ, Sancho AM, Vaudagna SR, Szerman N. Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle. J Food Sci 2025;90:e17627. [PMID: 39736102 DOI: 10.1111/1750-3841.17627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2024] [Revised: 11/20/2024] [Accepted: 12/09/2024] [Indexed: 01/01/2025]
5
Yan S, Ding Y, Du Z, Xu Y, Yu D, Wang B, Xia W. Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process. Food Chem 2024;461:140824. [PMID: 39146683 DOI: 10.1016/j.foodchem.2024.140824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 07/22/2024] [Accepted: 08/08/2024] [Indexed: 08/17/2024]
6
Duma-Kocan P, Rudy M, Gil M, Żurek J, Stanisławczyk R, Krajewska A, Dziki D. The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle. Foods 2024;13:2089. [PMID: 38998594 PMCID: PMC11241588 DOI: 10.3390/foods13132089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/25/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024]  Open
7
Wang R, Mu J, Yu K, Hu Z, Li Y, Yuan C. The effect of ohmic heating conditions and heating modes on gel properties of unwashed pre-rigor common carp (Cyprinus carpio) surimi. J Food Sci 2024;89:4079-4092. [PMID: 38847743 DOI: 10.1111/1750-3841.17165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 05/10/2024] [Accepted: 05/25/2024] [Indexed: 07/04/2024]
8
Limsangouan N, Rodkwan N, Pengpinit W, Tumpanuvatr T, Pengpinit P, Paopun Y, Kantrong H. Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024;61:918-927. [PMID: 38487277 PMCID: PMC10933239 DOI: 10.1007/s13197-023-05886-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2023] [Accepted: 10/25/2023] [Indexed: 03/17/2024]
9
Nie T, Huang S, Yang Y, Hu A, Wang J, Cheng Z, Liu W. A review of the world's salt reduction policies and strategies - preparing for the upcoming year 2025. Food Funct 2024;15:2836-2859. [PMID: 38414443 DOI: 10.1039/d3fo03352j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
10
Bolumar T, Lohmayer R, Peukert M, Thiemann K, Münch S, Brüggemann DA. High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste. Front Nutr 2024;11:1352550. [PMID: 38425479 PMCID: PMC10902132 DOI: 10.3389/fnut.2024.1352550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Accepted: 02/02/2024] [Indexed: 03/02/2024]  Open
11
Zhang R, Realini CE, Kim YHB, Farouk MM. Challenges and processing strategies to produce high quality frozen meat. Meat Sci 2023;205:109311. [PMID: 37586162 DOI: 10.1016/j.meatsci.2023.109311] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/09/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
12
Khan FM, Chen JH, Zhang R, Liu B. A comprehensive review of the applications of bacteriophage-derived endolysins for foodborne bacterial pathogens and food safety: recent advances, challenges, and future perspective. Front Microbiol 2023;14:1259210. [PMID: 37869651 PMCID: PMC10588457 DOI: 10.3389/fmicb.2023.1259210] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Accepted: 09/20/2023] [Indexed: 10/24/2023]  Open
13
Ferreira NBM, Rodrigues MI, Cristianini M. Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model. Int J Food Microbiol 2023;401:110293. [PMID: 37327535 DOI: 10.1016/j.ijfoodmicro.2023.110293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 06/18/2023]
14
The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario? Microorganisms 2023;11:microorganisms11020377. [PMID: 36838342 PMCID: PMC9964116 DOI: 10.3390/microorganisms11020377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/24/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023]  Open
15
Lv G, Chu Y, Chen Z, Cheng C, Zhang Z, Mao C, Deng S, Gao Y, Jia R. The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel. J Texture Stud 2023;54:136-145. [PMID: 36176063 DOI: 10.1111/jtxs.12725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022]
16
Bernardo YADA, do Rosario DKA, Conte-Junior CA. Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. Foods 2023;12:476. [PMID: 36766002 PMCID: PMC9914770 DOI: 10.3390/foods12030476] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/11/2023] [Accepted: 01/17/2023] [Indexed: 01/20/2023]  Open
17
Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023;9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023]  Open
18
Chotigavin N, Kerr WL, Klaypradit W, Kerdpiboon S. Novel sous-vide pressure technique affecting properties of local beef muscle. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
19
Dučić M, Barcenilla C, Cobo-Díaz JF, López M, Álvarez-Ordóñez A, Prieto M. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture. Food Res Int 2023;163:112162. [PMID: 36596111 DOI: 10.1016/j.foodres.2022.112162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 11/03/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
20
Sun L, Lv J, Liu Y, Zang M, Li P, Wang D, Zhu Y, Xu W. Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism. Food Chem 2022;395:133615. [DOI: 10.1016/j.foodchem.2022.133615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 06/23/2022] [Accepted: 06/29/2022] [Indexed: 11/04/2022]
21
Kunnath S, Jaganath B, Panda SK, Ravishankar CN, Gudipati V. Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;59:4122-4133. [PMID: 36193359 PMCID: PMC9525518 DOI: 10.1007/s13197-022-05466-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/16/2022] [Accepted: 04/09/2022] [Indexed: 06/16/2023]
22
Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022;64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
23
Application and challenge of bacteriophage in the food protection. Int J Food Microbiol 2022;380:109872. [PMID: 35981493 DOI: 10.1016/j.ijfoodmicro.2022.109872] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 11/23/2022]
24
Barcenilla C, Álvarez-Ordóñez A, López M, Alvseike O, Prieto M. Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review. Foods 2022;11:2331. [PMID: 35954097 PMCID: PMC9367943 DOI: 10.3390/foods11152331] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022]  Open
25
The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince. Molecules 2022;27:molecules27133974. [PMID: 35807218 PMCID: PMC9268274 DOI: 10.3390/molecules27133974] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 12/10/2022]  Open
26
Peng Y, Liu S, Zhang Y, Yang L, Guo X, Jamali MA. Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology. Meat Sci 2022;191:108860. [DOI: 10.1016/j.meatsci.2022.108860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 10/18/2022]
27
Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113251] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
28
Zhu Y, Yan Y, Yu Z, Wu T, Bennett LE. Effects of high pressure processing on microbial, textural and sensory properties of low-salt emulsified beef sausage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
29
Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of Russian sturgeon (Acipenser gueldenstaedti). Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
30
EFSA Panel on Biological Hazards (BIOHAZ Panel), Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022;20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]  Open
31
Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C. Processes (Basel) 2022. [DOI: 10.3390/pr10020431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]  Open
32
Janardhanan R, Virseda P, Huerta-Leidenz N, Beriain MJ. Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties. Meat Sci 2022;188:108772. [DOI: 10.1016/j.meatsci.2022.108772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/07/2022] [Accepted: 02/13/2022] [Indexed: 10/19/2022]
33
High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
34
Zheng HB, Xu BC, Xu XL, Li C, Bolumar T, Zhen ZY. Gelation of chicken batters during heating under high pressure. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
35
Ahmed J, Habeebullah SFK, Thomas L, Mulla MZ, Jacob H, Alagarsamy S. Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour ( Epinephelus coioides ) fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15977] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
36
Lopez CM, Dallolio G, Bonilauri P, Rebecchi A. Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua. Foods 2021;10:2617. [PMID: 34828893 PMCID: PMC8617797 DOI: 10.3390/foods10112617] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 11/17/2022]  Open
37
Rajendran S, Mallikarjunan PK, O’Neill E. High pressure processing for raw meat in combination with other treatments: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
38
Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021;184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
39
Xu Y. Phage and phage lysins: New era of bio-preservatives and food safety agents. J Food Sci 2021;86:3349-3373. [PMID: 34302296 DOI: 10.1111/1750-3841.15843] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/09/2021] [Accepted: 06/14/2021] [Indexed: 01/21/2023]
40
High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Sci 2021;181:108617. [PMID: 34229234 DOI: 10.1016/j.meatsci.2021.108617] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 12/11/2022]
41
Barroug S, Chaple S, Bourke P. Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review. Front Nutr 2021;8:628723. [PMID: 34169086 PMCID: PMC8217606 DOI: 10.3389/fnut.2021.628723] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 03/18/2021] [Indexed: 11/13/2022]  Open
42
Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107784] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
43
Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Emerging processing technologies for improved digestibility of muscle proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
44
Chuang S, Sheen S, Sommers CH, Sheen LY. Modeling the reduction of Salmonella and Listeria monocytogenes in ground chicken meat by high pressure processing and trans-cinnamaldehyde. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Ahmed J, Habeebullah SFK, Alagarsamy S, Thomas L, Hussain J, Jacob H. High‐pressure treatment of silver pomfret ( Pampus argenteus ): Inactivation of Listeria monocytogenes , impact on amino acid profile, and changes during storage in fatty acid compositions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15296] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Chuang S, Sheen S, Sommers CH, Sheen LY. Modeling the effect of simultaneous use of allyl isothiocyanate and cinnamaldehyde on high hydrostatic pressure inactivation of Uropathogenic and Shiga toxin-producing Escherichia coli in ground chicken. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021;101:1193-1201. [PMID: 32785931 DOI: 10.1002/jsfa.10731] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/07/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
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Govaris A, Pexara A. Inactivation of Foodborne Viruses by High-Pressure Processing (HPP). Foods 2021;10:215. [PMID: 33494224 PMCID: PMC7909798 DOI: 10.3390/foods10020215] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/14/2021] [Accepted: 01/18/2021] [Indexed: 12/25/2022]  Open
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Li Z, Yang Z, Zhang Y, Lu T, Zhang X, Qi Y, Wang P, Xu X. Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast. Foods 2021;10:195. [PMID: 33478029 PMCID: PMC7835742 DOI: 10.3390/foods10010195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/12/2021] [Accepted: 01/15/2021] [Indexed: 12/04/2022]  Open
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Jia G, Orlien V, Liu H, Sun A. Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110084] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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