Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat

Innovative Food Science and Emerging Technologies

Volumn 30, Issue , 2015, Pages 31-42

  Ros Polski, Valquiria ^a   Koutchma, Tatiana ^a   Xue, Jun ^a   Defelice, Cheryl ^a   Balamurugan, Sampathkumar ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

HHP; NaCl; Physical properties; Quality; Salt reduction; White chicken meat

Indexed keywords

ANIMALS; HYDRAULICS; HYDROSTATIC PRESSURE; IMAGE QUALITY; MEATS; PHYSICAL PROPERTIES; SODIUM CHLORIDE; TEXTURES;

CHICKEN MEAT; HHP; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; NACL; QUALITY ATTRIBUTES; QUALITY PROPERTIES; SODIUM CHLORIDE (NACL);

THERMAL PROCESSING (FOODS);

EID: 84942835846     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.04.003     Document Type: Article

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