Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts

High hydrostatic pressure (HP) treatment is used in food processing owing to its sterilization effect. Meat or meat products are sterilized and become tender by HP processing. Therefore, the variety of HP-processed meat products has increased worldwide. However, little is known about the safety of H...

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Detalhes bibliográficos
Publicado no:Food Saf (Tokyo)
Main Authors: Saito, Masafumi, Nishida, Miyako, Eitsuka, Takahiro, Kim, Yun-Jun, Nishiumi, Tadayuki, Konishi, Tetsuya, Urakami, Hiroshi, Nishida, Hiroshi
Formato: Artigo
Idioma:Inglês
Publicado em: FSCJ 2017
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6989177/
https://ncbi.nlm.nih.gov/pubmed/32231934
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.14252/foodsafetyfscj.2016030
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