Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs-Reference-Cited by-同舟云学术

Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs

Published:2023-01 Issue: Volume:163 Page:112251
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Karki Roman,Oey Indrawati,Bremer Phil,Silcock Patrick

Funder

Tertiary Education Commission

Ministry of Business, Innovation and Employment

Riddet Institute

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Optimisation of sous vide processing parameters for Pulsed Electric Fields treated beef briskets;Alahakoon;Food and Bioprocess Technology,2018

3. Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets;Alahakoon;International Journal of Food Science and Technology,2019

4. Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system;Alahakoon;Food Research Internaltional,2017

5. Álvarez, I., Condón, S., & Raso, J. (2006). Microbial inactivation by pulsed electric fields. In J. Raso & V. Heinz (Eds.), Pulsed Electric Fields Technology for the Food Industry (pp. 97-129). Springer US. https://doi.org/10.1007/978-0-387-31122-7_4.

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