Quality and Nutritional Minerals in Chicken Breast Muscle Treated with Low and High Pulsed Electric Fields-Reference-Cited by-同舟云学术

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Quality and Nutritional Minerals in Chicken Breast Muscle Treated with Low and High Pulsed Electric Fields

Published:2017-09-27 Issue:1 Volume:11 Page:122-131
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Khan Ammar Ahmad,Randhawa Muhammad Atif,Carne Alan,Mohamed Ahmed Isam A.,Barr David,Reid Malcolm,Bekhit Alaa El-Din A.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-017-1997-x/fulltext.html

Reference35 articles.

1. Abugroun, H. A., Forrest, J. C., Marks, J. S., & Judge, M. D. (1985). Effect of heating rate on shortening of prerigor chicken breast muscle. Poultry Science, 64, 1315–1321.

2. Arroyo, C., Lascorz, D., O’Dowd, L., Noci, F., Arimi, J. M., & Lyng, J. G. (2015). Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle. Meat Science, 99, 52–59.

3. Barsotti, L., & Cheftel, J. (1999). Food processing by pulsed electric fields. II. Biological aspects. Food Reviews International, 15, 181–213.

4. Bekhit, A. E. D., Hopkins, D. L., Fahri, F. T., & Ponnampalam, E. N. (2013). Oxidative processes in muscle systems and fresh meat: sources, markers and remedies. Comprehensive Reviews in Food Science and Food Safety, 12, 565–597.

5. Bekhit, A. E. D., Hopkins, D. L., Geesink, G., Bekhit, A. A., & Franks, P. (2014). Exogenous proteases for meat tenderization. Critical Reviews in Food Science and Nutrition, 54, 1012–1031.

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