Current and future prospects for the use of pulsed electric field in the meat industry
Author:
Affiliation:
1. Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences, Lincoln, New Zealand
2. University of Otago, Dunedin, New Zealand
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1425825
Reference143 articles.
1. Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil
2. Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices
3. Power ultrasound in meat processing
4. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk
5. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
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