|Hwang, Cheng An|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 4/7/2014
Publication Date: N/A
Technical Abstract: In the past two decades, worldwide demands for meat and seafood products have increased dramatically due to the improved economical condition in many countries. To meet the demand, the producers have increased the production of meat and seafood products as well as applied new processing techniques to improve the products’ organoleptic and microbiological qualities. Irradiation and high pressure processing are two most researched processing techniques and are widely used in commercial production of meat and seafood products. This book chapter summarizes the effects of irradiation and high pressure processing on the physiochemical, sensory, and microbiological qualities of meat and seafood products that may assist the producers in producing safe and high quality products.