Quality of radio frequency heated pork leg and shoulder ham

Journal of Food Engineering

Volumn 75, Issue 2, 2006, Pages 275-287

  Zhang, Lu ^a   Lyng, James G ^a   Brunton, Nigel P ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Leg and shoulder ham; Meat colour; Meat quality; Meat texture; RF heating

Indexed keywords

COLOR; NATURAL FREQUENCIES; WATER;

COOKING TIME; PENETRATION TEST (PT); PORK;

MEATS;

EID: 32844473526     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.04.050     Document Type: Article

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