Power ultrasound in meat processing

Meat Science

Volumn 107, Issue , 2015, Pages 86-93

  Alarcon Rojo, A D ^a   Janacua, H ^b   Rodriguez, J C ^a   Paniwnyk, L ^c   Mason, T J ^c  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE CIUDAD JUÁREZ   (Mexico)

^c Institute for Clean Growth and Future Mobility   (United Kingdom)

Author keywords

Emerging technologies; High power ultrasound; Mass transfer; Meat processing; Meat quality; Ultrasound

Indexed keywords

COOKING; EMULSIFICATION; FOOD PROCESSING; MASS TRANSFER; MEATS; ULTRASONICS;

AGRICULTURAL SECTOR; EMERGING TECHNOLOGIES; FUNCTIONAL PROPERTIES; HIGH POWER ULTRASOUND; MEAT PROCESSING; MEAT QUALITY; MICROBIAL INHIBITION; TECHNOLOGICAL PROPERTIES;

THERMAL PROCESSING (FOODS);

ANIMAL; FOOD HANDLING; FOOD PRESERVATION; HIGH-ENERGY SHOCK WAVE; HUMAN; MEAT; PROCEDURES; STANDARDS; ULTRASOUND;

ANIMALS; FOOD HANDLING; FOOD PRESERVATION; HIGH-ENERGY SHOCK WAVES; HUMANS; MEAT; ULTRASONICS;

EID: 84929224593     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.04.015     Document Type: Review

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