Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
1. The effect of preslaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality;Babji;Poultry Science,1982
2. The effects of electric stimulation and extended chilling times on the biochemical reactions and texture of cooked broiler breast meat;Dickens;Poultry Science,1995
3. The effect of carbon dioxide as a preslaughter stunning method for turkeys;Fleming;Poultry Science,1991
4. Stress waves in solids;Kolsky,1963
5. Long, J. B. (1993). Tenderizing meat. US patent 5,273,766.
Cited by 27 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. Shockwave effects in the technology of meat raw material processing;Theory and practice of meat processing;2022-04-12
2. Advances in meat processing technologies and product development;Research and Technological Advances in Food Science;2022
3. Cooking and novel postmortem treatments to improve meat texture and tenderness;New Aspects of Meat Quality;2022
4. Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple ( Ananas comosus ) and jackfruit ( Artocarpus heterophyllus ) by‐products;Journal of Food Processing and Preservation;2021-09-15
5. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms;Food Production, Processing and Nutrition;2021-07-22
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3