Evaluation of hyperbaric storage as a novel food preservation methodology for raw meat versus refrigeration

Lately, an increasing number of hyperbaric storage (HS) studies has been observed, since HS could become an alternative or a complement to refrigeration (RF) due to the promising results for food preservation. This work aimed to study the HS methodology up to 60 days, for raw fresh meat preservation...

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Detalhes bibliográficos
Autor principal: Santos, Mauro Diogo Batista dos (author)
Formato: doctoralThesis
Idioma:eng
Publicado em: 2020
Assuntos:
Hyperbaric storage
Refrigeration
Raw pork and bovine meat
Microbial and physicochemical evaluation
Enzymatic activity
Lipid oxidation
Fatty acids
Volatile compounds
Texture
Texto completo:http://hdl.handle.net/10773/30165
País:Portugal
Oai:oai:ria.ua.pt:10773/30165

Texto Completo

http://hdl.handle.net/10773/30165

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