Application of high-pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei).

PATP (< 350 MPa; 100 °C) could be an alternative to replace conventional maturation and thermal cooking in the production of cooked shrimps, reducing processing time from days to minutes by performing both processes in a single step. © 2022 Society of Chemical Industry.