Illustrasjonsbildet for Matprodukt

Meat

Meat processing can inactivate bacteria, and thus extend the shelf life. When new technologies for processing are developed, the goal is to do this in more gentle and efficient ways, while maintaining or improving the quality compared to traditional processing.

How is Meat affected by the different technologies

Goal High pressure
High pressure
Microwave
Microwave
Pulsed electric field
Pulsed electric field
Ultrasound
Ultrasound
Plasma activated water
Plasma activated water
UV-light
UV-light
Durability More results
Applies to chicken
Has less effect
Applies to chicken
Has less effect
Applies to chicken
Food safety
More results
Applies to chicken, pork and beef
Color Has effect
Applies to chicken
Has effect
Applies to chicken
Texture Has effect
Applies to chicken
Has effect
Applies to chicken
Loss of liquid
Rancidity Has effect
Applies to chicken
Has effect
Applies to chicken
Has less effect
Applies to chicken
Nutritional values Has less effect
Applies to chicken
Has less effect
Applies to chicken
Digestibility Has less effect
Applies to chicken
Has less effect
Applies to chicken
Has less effect
Applies to chicken
Has less effect
Applies to chicken
Allergens