Liha töötlemine
with disease, and their perception of adding HHP does not significantly change the
viruses to foods has yet to be investigated. sensory quality of meats, although cooked
To summarize, the biggest challenge in color (at 150 MPa), oxidation of ferrous myo-
utilizing phage technology in modern meat globin (at 400 MPa), and lipid oxidation has
spoilage control might be high phage speci- been reported in fresh and marinated meats
ficity, which makes it difficult to achieve the (Hugas et al. 2002). Results of studies
desired results of shelf life extension for showing prevention of meat spoilage with
naturally contaminated meat products. HHP treatment are summarized in Table
Genetic manipulation of available phages 14.3.
Novel Technologies for Microbial Spoilage Prevention 269
Table 14.3
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