Effect of maturation and freezing on quality and drying kinetics of beef

Drying Technology

Volumn 35, Issue 16, 2017, Pages 2002-2014

  Retz, S ^a   Porley, V E ^a,b   von Gersdorff, G ^a   Hensel, O ^a   Crichton, S ^a   Sturm, B ^a,c  

^a UNIVERSITY OF KASSEL   (Germany)

^b UNIVERSITY OF ST ANDREWS   (United Kingdom)

^c NEWCASTLE UNIVERSITY   (United Kingdom)

Author keywords

Drying; hyperspectral imaging; noninvasive; organic beef; raw material status

Indexed keywords

DRUG PRODUCTS; FREEZING; HYPERSPECTRAL IMAGING; KINETICS; LEAST SQUARES APPROXIMATIONS; MEATS; PLANTS (BOTANY); SPECTROSCOPY; THAWING; THERMAL PROCESSING (FOODS);

COLOR CHANGES; DRYING KINETIC; DRYING PROCESS; MEAT PRODUCTS; MONTE CARLO UNINFORMATIVE VARIABLE ELIMINATIONS; NONINVASIVE; PARTIAL LEAST SQUARE METHODS; ROOT MEAN SQUARED ERRORS;

DRYING;

DRYING; FREEZE DRYING; MEAT;

EID: 85013450297     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2017.1295051     Document Type: Article

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