Influence of UHP Treatment on Quality of Ham

摘要

Ultra high hydrostatic pressure (UHP) technique allows longer storage period of food products with preservation of favorable organoleptic characteristics and consumer safety [1,2. The effect of applying this technique depends on pressure level, time of exposure, temperature, acidity and type of food product [3,4]. The effect of high pressure action on meat products results in decrease of microbiological contamination [5,6].