รับรางวัลเกมยิงปลา_วิเคราะห์ บอล 8888_เกมยิงปลาใหม่

Project Code: BQU.01.13
Completed: In Progress. Results expected in March 2016.

Project Title:

Effect of high pressure processing on quality, sensory attributes and microbial stability of marinated beef steak during refrigerated storage

Researchers:

Haihong Wang, Ph.D. เกมยิงปลาออนไลน์24 ชั่วโมงHaihong.wang@gov.ab.ca

Haihong Wang, Ph.D., Alberta Agriculture and Rural Development, Jimmy Yao, Ph.D., Karen Erin and Mindy Gerlat (Alberta Agriculture and Rural Development) and Michael Gaenzle (Dr. rer. nat.) (University of Alberta)

Background High Pressure Processing (HPP) can extend the shelf life of food by killing microorganisms that can cause spoilage. HPP has been approved for use in the US, but Canada’s Food and Drug regulations classify HPP-treated products as novel foods.

Objectives The objective of this activity is to investigate the effects of HPP on the quality, nutrition and shelf life of a marinated beef steak product stored under refrigeration.

What they will do Beef steaks from the hip will be marinated and further processed using HPP technology. Different marinade formulations and HPP pressure and/or times will be compared to find the best potential parameters for this product. The processing parameters with the best potential to improve shelf-life, texture, cooking loss of products will be used in a full-scale study to determine the effectiveness and benefits of these interventions on the marinated beef product.

Implications This study will establish new processing methodologies and guidelines for commercial production of high pressure processed, fresh marinated beef steaks with an extended shelf life, and generate data to inform Health Canada’s approval of commercially manufactured high pressure processed fresh beef products.

View Fact Sheet PDF

Proudly Funded By: