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Effects Of High Pressure Processing On The Quality Of Farm-Raised Abalone (Haliotis Rufescens), Brianna H. Hughes
Electronic Theses and Dissertations
High pressure processing (HPP) is a non-thermal method used to increase food safety and shelf-life. HPP has been explored for meat tenderization, with conflicting results depending on rigor status during HPP. In the seafood industry, HPP is used to shuck oysters and lobsters, but has been minimally investigated for use in processing abalones. Abalones are shellfish with high perishability that are typically sold live or frozen in the U.S. HPP has been proposed as an alternative method to process shucked abalone meats. The objectives of this research were to evaluate the effects of 1) rigor status during HPP on ...