High pressure processing of fresh meat - Is it worth it?

Meat Science

Volumn 95, Issue 4, 2013, Pages 897-903

  Ma, Hanjun ^a   Ledward, D A ^b  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Cooking; Lipid oxidation; Meat colour; Meat texture

Indexed keywords

CO-PRECIPITATES; COLOUR CHANGE; FOOD INDUSTRIES; HIGH PRESSURE; HIGH PRESSURE PROCESSING; LIPID MEMBRANES; LIPID OXIDATION; MEAT TEXTURES;

COOKING; LIPIDS; MEATS;

THERMAL PROCESSING (FOODS);

MYOGLOBIN; MYOSIN ADENOSINE TRIPHOSPHATASE;

ANIMAL; CATTLE; CHEMISTRY; CHICKEN; COLOR; COOKING; FOOD HANDLING; LIPID OXIDATION; MEAT; MEAT COLOUR; MEAT TEXTURE; METHODOLOGY; OXIDATION REDUCTION REACTION; PHYSIOLOGY; POSTMORTEM CHANGE; PRESSURE; REVIEW; TASTE; TEMPERATURE; ANALYSIS; BOVINAE; PROCEDURES;

COOKING; LIPID OXIDATION; MEAT COLOUR; MEAT TEXTURE;

ACTOMYOSIN; ANIMALS; CATTLE; CHICKENS; COLOR; FOOD HANDLING; MEAT; MYOGLOBIN; OXIDATION-REDUCTION; POSTMORTEM CHANGES; PRESSURE; TASTE; TEMPERATURE;

EID: 84880837697     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.025     Document Type: Article

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