"rupting" - 1 õppematerjal

Liha töötlemine

bial loads and prolong the shelf life of meat erated either electrically (capacitor discharge products remains undetermined, and addi- system) or by using explosives in water. tional research is needed to support this Besides tenderizing meat products by dis- concept. rupting the myofibrillar structure (Schilling et al. 2003), HDS might influence bacterial counts as well, resulting in extended product Antimicrobials shelf life (Raloff 1998). Explosively pro- Bacteriocins duced HDS are not commercially feasible because it is a batch-type process, has spe- Bacteriocins are cationic and hydrophobic