Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles

International Journal of Food Science and Technology

Volumn 49, Issue 11, 2014, Pages 2339-2347

  Faridnia, Farnaz ^a   Bekhit, Alaa El Din A ^a   Niven, Brian ^a   Oey, Indrawati ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Beef muscle; Colour; Pulsed electric fields; Tenderness; Texture

Indexed keywords

BEEF; COLOR; MOISTURE; MOISTURE DETERMINATION; MUSCLE; PROTEINS; TEXTURES;

COLOUR STABILITY; COOKING LOSS; POROUS TISSUE; POST TREATMENT; PROTEIN PROFILES; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD PROCESSING (PEF); TENDERNESS;

ELECTRIC FIELDS;

EID: 84908514117     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12532     Document Type: Article

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