Pulsed Electric Fields Application in Meat Processing
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-70586-2_14
Reference85 articles.
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2. Alahakoon AU, Faridnia F, Bremer P, Silcock P, Oey I (2017a) Pulsed electric fields effects on meat tissue quality and functionality. In: Handbook of Electroporation, pp 2455–2475. https://doi.org/10.1007/978-3-319-32886-7_179
3. Alahakoon AU, Oey I, Silcock P, Bremer P (2017b) Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Res Int 100:261–267. https://doi.org/10.1016/j.foodres.2017.08.025
4. Alahakoon AU, Oey I, Bremer P, Silcock P (2018) Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets. Food Bioprocess Technol 11:2055–2066. https://doi.org/10.1007/s11947-018-2155-9
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