Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles

Innovative Food Science and Emerging Technologies

Volumn 29, Issue , 2015, Pages 31-40

  Faridnia, Farnaz ^a   Ma, Qian Li ^b   Bremer, Phil J ^a   Burritt, David John ^a   Hamid, Nazimah ^b   Oey, Indrawati ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

Author keywords

Fatty acid profile; Freezing pre treatment; Lipid oxidation; Meat quality; Pulsed electric fields; Volatile compounds

Indexed keywords

BEEF; DISINTEGRATION; ELECTRIC FIELDS; ENERGY EFFICIENCY; FREEZING; MICROSTRUCTURE; MUSCLE; THAWING; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

FATTY ACID PROFILES; LIPID OXIDATION; MEAT QUALITY; PRE-TREATMENT; PULSED ELECTRIC FIELD; VOLATILE COMPOUNDS;

THERMAL PROCESSING (FOODS);

ANIMALIA;

EID: 84929517351     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.09.007     Document Type: Article

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