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- 1Aldridge, C. L.
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- 9Graduate and Postdoctoral Studies (GPS), Faculty of
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- 3Biological Sciences, Department of
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- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
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Fall 2023
High pressure processing (HPP) is a non-thermal processing technology aimed to inactivate bacteria and improve the shelf life of food. Commercial parameters for ready-to-eat (RTE) meat products are 600 MPa for 3-7 min at cold or room temperatures. Many regulatory agencies require a 5-log...
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