Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

A new route of transmission for Escherichia coli: infection from dry fermented salami.

John Tilden, W.A. Young, A M McNamara et al. · American Journal of Public Health · 1996 · 417 citations · Full text

Agriculture, Food Science, Microbiology +17

New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 389 citations

Agriculture, Biotechnology, Food Science +17

Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

Anne Carlez, Teresa Veciana-Nogues, Jean-Claude Cheftel · LWT · 1995 · 324 citations

Agriculture, Biochemistry, Food Science +13

Molecular microbiological investigation of an outbreak of hemolytic-uremic syndrome caused by dry fermented sausage contaminated with Shiga-like toxin-producing Escherichia coli

Adrienne W. Paton, Rodney M. Ratcliff, Robyn M. Doyle et al. · Journal of Clinical Microbiology · 1996 · 321 citations · Full text

Veterinary Medicine, Infectious Diseases, Microbiology +17

Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

Pedro Pablo Mejía Fernández, P.D. Sanz, Antonio D. Molina García et al. · Meat Science · 2007 · 128 citations · Full text

Agriculture, Food Science, Food Microbiology +16