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High-pressure processing (HPP) is a non-thermal mild technology of particular interest to the meat sector since it guarantees microbiological safety and extends product shelf-life without modifying nutritional and sensory characteristics. This chapter reviews published information on the effect of HPP on the volatiles of pork meat products. Pressurization does not markedly modify the volatile profile of pork meat products immediately after treatment, but the volatile profiles of treated and untreated products during storage usually differ. The effect of HPP greatly depends on the treatment conditions, particularly pressure level, and on the type of meat product. Sampling techniques for the analysis of volatile compounds in meat products are also discussed. |
