Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization

Microorganism control and product quality (texture, sensory, lipid oxidation and carotenoids content) improvement of stewed pork with carrots pasteurized using ZnO nanoparticles combined with radio frequency (ZNCRF) were studied in comparison to conventional high pressure steam (HPS) sterilization. The experimental results showed that ZNCRF pasteurization was better than traditional HPS sterilization. ZNCRF pasteurization reduced the product...