Meat type |
Pressure(MPa) |
Holding time (min.) |
Temperature (ºC) |
Reference |
Minced beef muscle |
230 |
20 |
4,25,35,50 |
14 |
Minced beef muscle |
50-400 |
20 |
20 |
14 |
Minced beef muscle |
200-450 |
20 |
|
8 |
Minced beef muscle |
200-500 |
20 |
25 |
15 |
Pork slurries |
300 |
10 |
|
27 |
Surimi pate |
100-600 |
10 |
05 |
22 |
Minced macked meat |
203 |
60 |
2-8 |
- |
Creamed salamon |
700 |
03 |
2 or 25 |
- |
Freshly ground raw chicken meat |
408-818 |
10 |
|
23 |
Minced pork |
800 |
20 |
20 |
12 |
Fresh beef |
800-1000 |
20 |
25 |
12 |
Lamb meat |
200 |
30 |
30 |
- |
hams |
300 |
5,15,25 |
20 |
- |
|
