Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying-Reference-Cited by-同舟云学术

Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying

Published:2023-10 Issue: Volume:89 Page:103482
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Beňo Filip,Škorpilová Tereza,Pohůnek Václav,Podskalská Tereza,Mrlík Michal,Tobolková Anna,Ševčík Rudolf

Funder

University of Chemistry and Technology Prague

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

1. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of Turkey breast meat;Arroyo;Poultry Science,2015

2. Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle;Arroyo;Meat Science,2015

3. Potential of pulsed electric fields for the preparation of Spanish dry-cured sausages;Astrain-Redin;Scientific Reports,2019

4. Exploring the effect of pulsed electric fields on the technological properties of chicken meat;Baldi;Foods,2021

5. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides;Bekhit;Meat Science,2016

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