The effect of the high hydrostatic pressure technology on livestock products monitored by NIR spectroscopy and chemosensor array

Abstract

Experiments were performed to study the effects of high hydrostatic pressure (HHP) and gamma irradiation, respectively, from two aspects. The effects of HHP treatments on minced pork meat exposed to 50–800 MPa for 20 min and stored at 4 °C for a period of 1 week were examined. The immediate effects of HHP on egg white samples were compared to that of irradiation. Egg white samples were subjected to irradiation (3 kGy) and HHP treatment (400 MPa, 5 min) and measured immediately after treatments. The recorded electronic nose data and near infrared spectra were evaluated using different methods of multivariate qualitative analyses.