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Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles

  • Published:2015-05 Issue: Volume:29 Page:31-40
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Faridnia Farnaz,Ma Qian Li,Bremer Phil J.,Burritt David John,Hamid Nazimah,Oey Indrawati

Funder

University of Otago

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference69 articles.

1. Lipid oxidation and colour stability in restructured meat systems during frozen storage;Akamittath;Journal of Food Science,1990

2. Food processing by pulsed electric fields. II. Biological aspects;Barsotti;Food Reviews International,1999

3. Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness;Bekhit;Food and Bioprocess Technology,2014

4. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze/thaw cycles;Benjakul;Food Chemistry,2001

5. Meat quality of buffalo young bulls fed faba bean as protein source;Calabrò;Meat Science,2014

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