Physicochemical, shear force and sensory characteristics of PUFA‐tenderising solution injected restructured blade and brisket beef steaks during ageing-Reference-Cited by-同舟云学术

Physicochemical, shear force and sensory characteristics of PUFA‐tenderising solution injected restructured blade and brisket beef steaks during ageing

Published:2022-11-16 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yar Muhammad K.¹²^ORCID,Jaspal Muhammad H.¹^ORCID,Ali Sher¹,Ijaz Muawuz²,Badar Iftikhar H.¹³,Manzoor Adeel¹⁴,Hussain Jibran⁵

Affiliation:

1. Department of Meat Science and Technology, Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore 54000 Pakistan

2. Department of Animal Sciences, Jhang Campus University of Veterinary and Animal Sciences Lahore 54000 Pakistan

3. College of Food Science, Northeast Agricultural University Harbin Heilongjiang 150030 China

4. Department of Animal Sciences Institute of Food and Agricultural Sciences, University of Florida Gainesville Florida 326011 USA

5. Department of Poultry Production, Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore 54000 Pakistan

Funder

Higher Education Commision, Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16152

Reference46 articles.

1. Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets

2. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

3. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

4. Use of a free radical method to evaluate antioxidant activity

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