Engineering processes in meat products and how they influence their biophysical properties

Meat Science

Volumn 95, Issue 4, 2013, Pages 871-878

  Tornberg, E ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Cooking of meat products; High pressure treatment; Mass transfer of water and fat; Radio frequency cooking and ohmic heating

Indexed keywords

BIOPHYSICAL PROPERTIES; ELECTRICAL RESISTANCES; HIGH PRESSURE TREATMENTS; MEAT PRODUCTS; MODERATE TEMPERATURE; PRESERVATION TECHNOLOGIES; PROCESSING TECHNOLOGIES; RADIO FREQUENCY COOKING;

EMULSIFICATION; EMULSIONS; HEATING; RADIO WAVES;

MEATS;

FAT; WATER;

ANIMAL; CATTLE; CHEMISTRY; COOKING OF MEAT PRODUCTS; FOOD HANDLING; HEAT; HIGH PRESSURE TREATMENT; MASS TRANSFER OF WATER AND FAT; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PRESSURE; RADIO FREQUENCY COOKING AND OHMIC HEATING; REVIEW; ANALYSIS; BOVINAE; PROCEDURES;

COOKING OF MEAT PRODUCTS; HIGH PRESSURE TREATMENT; MASS TRANSFER OF WATER AND FAT; RADIO FREQUENCY COOKING AND OHMIC HEATING;

ANIMALS; CATTLE; FATS; FOOD HANDLING; HOT TEMPERATURE; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; PRESSURE; WATER;

EID: 84880768563     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.053     Document Type: Review

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