High‐pressure processing of meat: Molecular impacts and industrial applications-Reference-Cited by-同舟云学术

High‐pressure processing of meat: Molecular impacts and industrial applications

Published:2020-11-14 Issue:1 Volume:20 Page:332-368
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bolumar Tomas¹^ORCID,Orlien Vibeke²^ORCID,Sikes Anita³,Aganovic Kemal⁴,Bak Kathrine H.⁵^ORCID,Guyon Claire⁶,Stübler Anna‐Sophie⁴,Lamballerie Marie⁶,Hertel Christian⁴,Brüggemann Dagmar A.¹

Affiliation:

1. Department of Safety and Quality of Meat, Meat Technology Max Rubner Institute (MRI) Kulmbach Germany

2. Faculty of Science, Department of Food Science University of Copenhagen Frederiksberg C Denmark

3. Department of Agriculture and Food Commonwealth for Scientific and Industrial Research Organization (CSIRO) Brisbane Australia

4. Advanced Technologies German Institute of Food Technologies (DIL) Quakenbrück Germany

5. Department of Food Technology and Veterinary Public Health Institute of Food Safety, University of Veterinary Medicine Vienna Vienna Austria

6. Food Science and Engineering (ONIRIS) Nantes‐Atlantic National College of Veterinary Medicine Nantes France

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12670

Reference261 articles.

1. Biotechnology under high pressure: applications and implications

2. Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment

3. Effect of high pressure on fish meat quality – A review

4. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

5. Effects of High Pressure on the Myofibrillar Proteins of Cod and Turkey Muscle

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