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Prolong the shelf life of bratwurst sausages using high hydrostatic pressure.

Publication: Microbial Update International
Publication Date: 01-DEC-08
Format: Online
Delivery: Immediate Online Access

Article Excerpt
High hydrostatic pressure (HHP) processing can significantly extend the shelf life of foods as well as improve their organoleptic quality. For example, prepacked bratwurst sausages are limited to a few days of shelf life under chilled storage conditions. Nitrates are used as preservatives, although they are not needed to fix...

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