Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness

Meat Science

Volumn 105, Issue , 2015, Pages 25-31

  Suwandy, Via ^a   Carne, Alan ^a   van de Ven, Remy ^b   Bekhit, Alaa El Din A ^a   Hopkins, David L ^c  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Ageing; Desmin; Frequency; Proteolysis; Troponin T; Voltage

Indexed keywords

BEEF; ELECTRIC FIELDS; ELECTRIC POTENTIAL; MEATS; MUSCLE; PROTEOLYSIS; QUALITY CONTROL;

AGEING; DESMIN; FREQUENCY; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; SEMIMEMBRANOSUS MUSCLES; TREATMENT CONDITIONS; TROPONIN T;

ELECTRIC LOSSES;

DESMIN; PEPTIDE FRAGMENT; TROPONIN T; WATER;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; COMPARATIVE STUDY; COOKING; ELECTRIC CONDUCTIVITY; ELECTROCHEMICAL ANALYSIS; ENZYMOLOGY; FOOD QUALITY; FOOD STORAGE; MALE; MEAT; MEAT INDUSTRY; MECHANICS; METABOLISM; NEW ZEALAND; ORCHIECTOMY; PHYSICAL CHEMISTRY; PROCEDURES; PROTEIN DEGRADATION; SHEAR STRENGTH; SKELETAL MUSCLE; SLAUGHTERHOUSE; VETERINARY;

ABATTOIRS; ANIMALS; CATTLE; COOKING; DESMIN; ELECTRIC CONDUCTIVITY; ELECTROCHEMICAL TECHNIQUES; FOOD QUALITY; FOOD STORAGE; MALE; MEAT; MEAT-PACKING INDUSTRY; MECHANICAL PHENOMENA; MUSCLE, SKELETAL; NEW ZEALAND; ORCHIECTOMY; PEPTIDE FRAGMENTS; PHYSICOCHEMICAL PHENOMENA; PROTEOLYSIS; SHEAR STRENGTH; TROPONIN T; WATER;

EID: 84924112905     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.02.009     Document Type: Article

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