Effect of temperature (-5 to 130°c) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Basaran Akgul, N ^a   Basaran, P ^b   Rasco, B A ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Beef; Dielectric properties; Microwave; Pasteurization sterilization; Radio frequency

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; ELECTRIC CONDUCTIVITY; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; IMPEDANCE; MEAT; METHODOLOGY; MICROWAVE RADIATION; RADIATION EXPOSURE; RADIOFREQUENCY RADIATION; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME;

ANIMALS; CATTLE; ELECTRIC CONDUCTIVITY; ELECTRIC IMPEDANCE; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; MEAT; MEAT PRODUCTS; MICROWAVES; MUSCLE FIBERS, SKELETAL; RADIO WAVES; TEMPERATURE; TIME FACTORS;

EID: 48949095950     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00835.x     Document Type: Article

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