Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets
Author:
Affiliation:
1. Department of Food Science University of Otago PO Box 56 Dunedin 9054 New Zealand
2. Riddet Institute Massey University, Private Bag 11‐222, Palmerston North, 4442 New Zealand
Funder
Ministry of Business, Innovation and Employment
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14002
Reference35 articles.
1. Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality
2. Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system
3. Profile of biochemical traits influencing tenderness of muscles from the beef round
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