Community Research and Development Information Service - CORDIS

High pressure processing and temperature treatment

High-pressure processing (HPP) and temperature treatment. HPP is in the meat industry a comparatively new tool to, primarily, enhance the hygienic stability of pieces of meat and of sausages.

We applied HPP either before a heat treatment - to F-values between 1 and 12 - or after the heat treatment. Investigations on differently heated and high pressure treated meat products containing whey or egg allergens showed decrease of allergenicity of whey and egg the more heated. Just a small effect of high pressure could be visualized on whey and egg.

Reported by

Federal research centre fpor nutrition and food
E.-C. Baumannstraße 20
95326 Kulmbach
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