Chapter 3

High-Pressure Processing of Meats and Seafood

Frédérique Duranton1, Hélène Simonin2, Claire Guyon1, Stéphanie Jung3,  and Marie de Lamballerie1     1GEPEA, UMR CNRS, ONIRIS-Géraudière Nantes, France     2PMB, UMR PAM, Agrosup, Dijon, France     3Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA

Abstract

Meat and seafood products represent a high proportion of the applications of high-pressure processing (HPP) in the world. Mainly used for decontamination purposes, this innovative process has proved to be a reliable technology for ensuring food safety and extending the shelf life of these perishable and fragile foods. However, meat and seafood may experience quality alterations under pressure. This chapter ...

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