La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Environmental impact of high pressure treatment for the preservation of cooked ham

Within the framework of the ANR BlacHP project, a new stabilization process for reduced nitrite meat products has been developed. The objective of this study was to assess the environmental impact of the life cycle of cooked ham treated with a combination of biopreservation by lactic bacteria and high pressure treatment, and compare it to a conventional cooked ham. The results of the life cycle assessment of the ham show that the introduction of high pressure and biopreservation has no significant additional environmental impact.


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