Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat.
Mauro D SantosRodolfo CastroIvonne DelgadilloJorge Alexandre SaraivaPublished in: Journal of the science of food and agriculture (2019)
Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. © 2019 Society of Chemical Industry.
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