Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs
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DOI: 10.1016/j.ifset.2017.09.016
Abstract: Abstract Hard-cooked peeled eggs (HCEs) are value-added ready-to-use egg products susceptible to microbial re-contamination during post-processing stages. A post-processing terminal step using high hydrostatic pressure (HHP 500, 550, 600 MPa for 5 min at 25 °C) was applied… read more here.
Keywords: post processing; gray yolks; safety; greenish gray ... See more keywords