Effects of Hydrodynamic Shockwave Processing on the Quality of Meat and Meat Products-Reference-Cited by-同舟云学术

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Effects of Hydrodynamic Shockwave Processing on the Quality of Meat and Meat Products

Published:2021 Issue: Volume: Page:412-425
ISSN:
Container-title:Innovative Food Processing Technologies
language:
Short-container-title:

Author:

Ha Minh,Warner Robyn D.

Publisher

Elsevier

Reference91 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Qual. Prefer.,2003

2. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal;Alderton;Biochemistry,2003

3. Effects of Explosions on Materials: Modification and Synthesis under High-Pressure Shock Compression;Batsanov,1994

4. The influence of cooking technique and core temperature on results of a sensory analysis of pork - depending on the raw meat quality;Bejerholm;Food Qual. Prefer.,2004

5. Physical interventions to manipulate texture and tenderness of fresh meat: a review;Bekhit;Int. J. Food Prop.,2014

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. History of high-voltage electrical discharges (underwater spark discharges);Processing of Food Products and Wastes with High Voltage Electrical Discharges;2023

2. Current research and emerging tools to improve fresh red meat quality;Irish Journal of Agricultural and Food Research;2022-03-01

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