articleTop 10% cited

New mild technologies in meat processing: high pressure as a model technology

Meat Science · 2002 · Vol. 62(3) · pp. 359–371

Marta Hugas✉(Institute for Research and Technology in Food and Agriculture)Margarita Garriga(Institute for Research and Technology in Food and Agriculture)J.M. Monfort(Institute for Research and Technology in Food and Agriculture)

View via DOI Publisher page

Microbial Inactivation Methods Meat and Animal Product Quality Listeria monocytogenes in Food SafetyFood scienceLoinListeria monocytogenesHydrostatic pressureFood spoilagePascalizationMeat packing industryShelf lifeMeat spoilageVacuum packing

Citations

387

FWCI

9.21

field-weighted impact

References

Percentile

99%

vs. same field & year

Citations per year

Cited by

In-package atmospheric pressure cold plasma treatment of strawberries

Journal of Food Engineering · 2013 · 376 citations

Microbiological food safety assessment of high hydrostatic pressure processing: A review

LWT · 2010 · 385 citations

Advances in ingredient and processing systems for meat and meat products

Meat Science · 2010 · 431 citations

Decontamination technologies for meat products

Meat Science · 2007 · 400 citations

Preservation technologies for fresh meat – A review

Meat Science · 2010 · 628 citations

Bacteriocin-based strategies for food biopreservation

International Journal of Food Microbiology · 2007 · 1,198 citations

High-pressure processing â effects on microbial food safety and food quality

FEMS Microbiology Letters · 2008 · 359 citations

References

Recent advances in the microbiology of high pressure processing

Trends in Food Science & Technology · 1998 · 660 citations

Citation Network

How this paper connects to the literature. Drag to explore, click any node to open that paper.