Publication | Closed Access

Effects of High-Pressure Processing on the Safety, Quality, and Shelf Life of Ready-to-Eat Meats

Ready-to-eat MeatsMeat PackagingShelf LifeHigh-pressure ProcessingPressure ProcessingFood PreservationFood ProcessingMeat QualityFood QualityNon-thermal Food Processing TechnologiesMeat ScienceFood TechnologyFood SafetyHealth Sciences