Current status and future trends of sous vide processing in meat industry; A review

Author:

Thathsarani A.P.K.ORCID,Alahakoon Amali U.ORCID,Liyanage Rumesh

Funder

University of Sri Jayewardenepura

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

1. The impact of sensory quality of pork on consumer preference;Aaslyng;Meat Science,2007

2. Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets;Alahakoon;Food and Bioprocess Technology,2018

3. Quality and safety considerations of incorporating post-PEF ageing into the pulsed electric fields and sous vide processing chain;Alahakoon;Food and Bioprocess Technology,2019

4. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Science,2010

5. Human perception of color differences using computer vision system measurements of raw pork loin;Altmann;Meat Science,2022

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