High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties

Innovative Food Science and Emerging Technologies

Volumn 22, Issue , 2014, Pages 11-21

  Grossi, Alberto ^a   Bolumar, Tomas ^a,c   Søltoft Jensen, Jakob ^b,d   Orlien, Vibeke ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

^c German Institute of Food Technologies   (Germany)

^d CHR HANSEN A S   (Denmark)

Author keywords

High pressure; Lipid and protein oxidation; Meat quality; Pork meat; Protein modification; Sensory evaluation

Indexed keywords

HIGH PRESSURE EFFECTS; OXIDATION; PRESSURIZATION; PROTEINS; SENSORY PERCEPTION;

HIGH PRESSURE; MEAT QUALITY; PORK MEAT; PROTEIN MODIFICATIONS; PROTEIN OXIDATION; SENSORY EVALUATION;

MEATS;

EID: 84897097824     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.09.011     Document Type: Article

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