The impact of ultrasound and vacuum pack on quality properties of beef after modified atmosphere on display-Reference-Cited by-同舟云学术

The impact of ultrasound and vacuum pack on quality properties of beef after modified atmosphere on display

Published:2019-03-10 Issue:1 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Garcia‐Galicia Ivan Adrian¹,Huerta‐Jimenez Mariana²,Morales‐Piñon Carolina¹,Diaz‐Almanza Sergio¹,Carrillo‐Lopez Luis Manuel²,Reyes‐Villagrana Raul²,Estepp Christopher³,Alarcon‐Rojo Alma Delia¹^ORCID

Affiliation:

1. Tecnología de Productos de Origen Animal, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico

2. Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Chih Mexico

3. Associate Professor‐Agricultural Education. Animal Science DepartmentSul Ross State University Alpine Texas

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13044

Reference71 articles.

1. Beef colour evolution as a function of ultimate pH

2. Power ultrasound in meat processing

3. AMSA. (2016). Research Guidelines for Cookery Sensory Evaluation and Instrumental Tenderness Measurements of Meat.

4. Applications of ultrasound in food and bioprocessing

5. Applications of ultrasound in analysis, processing and quality control of food: A review

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