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Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

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High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

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Agriculture, Biochemistry, Food Science +16

High pressure effects on lipid oxidation in minced pork

P.B. Cheah, D.A. Ledward · Meat Science · 1996 · 202 citations

Agriculture, Biochemistry, Food Science +16

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Anita Sikes, Aarti B. Tobin, Ron K. Tume · Innovative Food Science & Emerging Technologies · 2009 · 180 citations

Agriculture, Animal Sciences, Food Science +16