استفاده از پردازش فشار بالا برای جلوگیری از زرده های سبز خاکستری و بهبود ایمنی و عمر مفید تخم مرغ های پخته شده سخت

A non-thermal post-processing intervention using HHP can be considered as a terminal kill step during commercial production of HCEs to ensure maximum microbiological safety and to extend the shelf life of HCEs without formation of unappetizing greenish-gray yolks. The biphasic mathematical model can be used to predict growth and survival of Salmonella Enteritidis in HCEs and to conduct a risk analysis of this type of food products.