PO06 | EFFICACY OF HIGH-PRESSURE PROCESSING IN EXTENDING THE SHELF-LIFE OF VACUUM-PACKED MEAT PRODUCTS: EVIDENCE FROM MICROBIOLOGICAL ANALYSES
Aim of the study. High Pressure Processing (HPP) is a non-thermal technology that enhances the microbiological safety and stability of food products by inactivating pathogenic and spoilage microorganisms without causing a significant increase in temperature, thereby preserving products’ nutritional characteristics. The...