Monitoring the effects of high pressure processing and temperature on selected beef quality attributes

Meat Science

Volumn 86, Issue 3, 2010, Pages 629-634

  McArdle, R ^a   Marcos, B ^a   Kerry, J P ^b   Mullen, A ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Fatty acid profile; High pressure processing; Lipid oxidation; Meat quality

Indexed keywords

COMBINED EFFECT; FATTY ACID COMPOSITION; FATTY ACID PROFILES; HIGH PRESSURE; HIGH PRESSURE PROCESSING; LIPID OXIDATION; MEAT QUALITY; MICROBIOLOGICAL QUALITY; MODERATE TEMPERATURE; OMEGA-3; PRESSURE AND TEMPERATURE; PRESSURE CONDITIONS; PRESSURE LEVEL; QUALITY ATTRIBUTES;

HIGH PRESSURE EFFECTS; MEATS; OXIDATION; UNSATURATED FATTY ACIDS;

THERMAL PROCESSING (FOODS);

FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; PRESSURE; SKELETAL MUSCLE; STANDARD; TEMPERATURE;

ANIMALS; CATTLE; COLOR; FATTY ACIDS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; PRESSURE; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

BOVINAE;

EID: 78649959161     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.001     Document Type: Article

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