Koppány Majzinger
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Koppány Majzinger has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Barbara Csehi
Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 45 Ménesi út, 1118 Budapest, Hungary
1 shared publication - Bernadett Kovács-Bányász
Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
1 shared publication - Boglárka Alpár
Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
1 shared publication - Enikő Pósa
Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
1 shared publication - Géza Hitka
Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary
1 shared publication - Ildikó Csilla Nyulas-Zeke
Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
1 shared publication
Latest Publications
- Open Access
- 9 February 2025
- Published by MDPI AG in Applied Sciences
- Vol. 15 (4) , 1766
The Effects of High Hydrostatic Pressure Treatment on the Quality Characteristics and the Protein Structure of Vacuum-Packed Fresh Pork and Wild Boar Meats
In this study, the effects of high hydrostatic pressure treatment on the quality characteristics and the protein structure of vacuum-packed fresh pork and wild boar meats were investigated. Based on the results, an optimal pressure value was determined that would not cause the sensory properties of the treated flesh to differ from that of the untreated fresh meats but would effectively contribute to the extension of shelf life. The conclusion was made that high hydrostatic pressure treatment performed at 200 MPa did not lead to the denaturation of meat proteins and had no significant effect on the pH value or the color parameters. However, the shelf life of the meat could be extended by a week due to the two-orders-of-magnitude germicidal effect of the treatment.
- 9 February 2025
- Published by MDPI AG in Applied Sciences
- Vol. 15 (4) , 1766
Open AccessThe Effects of High Hydrostatic Pressure Treatment on the Quality Characteristics and the Protein Structure of Vacuum-Packed Fresh Pork and Wild Boar Meats
In this study, the effects of high hydrostatic pressure treatment on the quality characteristics and the protein structure of vacuum-packed fresh pork and wild boar meats were investigated. Based on the results, an optimal pressure value was determined that would not cause the sensory properties of the treated flesh to differ from that of the untreated fresh meats but would effectively contribute to the extension of shelf life. The conclusion was made that high hydrostatic pressure treatment performed at 200 MPa did not lead to the denaturation of meat proteins and had no significant effect on the pH value or the color parameters. However, the shelf life of the meat could be extended by a week due to the two-orders-of-magnitude germicidal effect of the treatment.