Page 51 - FoodFocusThailand No.169 April 2020
P. 51
SMART PRODUCTI
SMART PRODUCTIONON
Use of High pressure
processing effectively
inactivates microorganisms
without heating in meat and meat
products. Shockwaves tenderizes the
meat. Both gentle processes improve the
structure and pave the way for developing new
foods, for example low salt foods or meat products
with increased nutrients.
Two Ways of Applying
Pressure in Meat Processing
Pressure can be applied by high pressure processing (HPP), or accessible for small and medium enterprises. HDS is a promising
by hydrodynamic pressure in the form of shockwaves (HDS). HPP technique for tenderizing meat. A newly developed prototype awaits its
has become an industrial reality for the meat industry within the past first application.
twenty years. Shared use of HPP equipment makes the technology
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