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High-pressure – meat processing and milk gels
20 February 2009 | By Professor Vibeke Orlien, Associate Professor Food Chemistry, University of Copenhagen
Consumers prefer food products, convenience products and ready-to-eat meals to have the taste of being freshly made. Moreover, it must be nutritious, safe, of high quality and originate from sustainable production. High-pressure (HP) technology can be utilised to its full potential as a minimal processing method to address consumers preferences…
