| Document Date: 2014-11-03 07:13:00
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City Porto / / Company Innovative Food Science & Emerging Technologies / / Facility Campus et al. / / IndustryTerm food safety authorities / fermented meat products / high-pressure processing / non-thermal food processing technology / high hydrostatic pressure processing / post-packaging preservation technology / microbial and chemical characteristics / pressurized food product / food science / dry-cured and fermented meat products / cholesterol oxidation products / dry-fermented meat products / food constituents / manufacturing meat products / food safety risks / suitable technology / dry-cured meat products / food acts / beef product / chemical toxicology / food products / manufacture processing / protein quality post-processing / manufacturing lowsodium / dry-cured and dry-fermented meat products / meat products / highaw products / Food microbiology / high pressure processing / food / / MedicalCondition foodborne illness / Pseudomonas / / Organization British Industrial Biological Research Association / USDA / FOOD SAFETY / / Person P. Masson / / Product sulla / / Technology HPP technology / post-packaging preservation technology / processing technology / non-thermal food processing technology / 2014 HPP technology / suitable technology / / URL http /
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DRY-CURED AND FERMENTED MEAT PRODUCTS INTRODUCTION High Pressure Processing (HPP) is a non-thermal food processing technology used to increase safety and shelf-life of dry-cured and dry-fermented meat products; either th