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Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers

The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-...

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Detalles Bibliográficos
Autores principales: Timón, María Luisa, Palacios, Irene, López-Parra, Montaña, Delgado-Adámez, Jonathan, Ramírez, Rosario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606788/
https://www.ncbi.nlm.nih.gov/pubmed/37893713
http://dx.doi.org/10.3390/foods12203820