3.4. The Chemical Safety of Pressure-Treated Meat Products
The effect of high pressure on the microbiological safety of meat and seafoods has been repeatedly demonstrated, and its capacity to increase their shelf life is now clearly established. Aside from the organoleptic and technological quality of such products, it is also important to investigate any formation of toxic compounds that could be present after HPP. This section will cover the investigations studying the presence and the production of biogenic amines, nitrite-derived substances, the migration of compounds from the packaging, allergens, and prions in pressure-treated meat products.
3.4.1. Biogenic Amines
Some amines naturally present in meat products can cause serious food poisoning. ...
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