The effects of high pressure on the myofibrillar structure and meat quality of marinating Tan mutton
Author:
Affiliation:
1. School of AgricultureNingxia University Yinchuan People's Republic of China
Funder
China Spark Program
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13138
Reference66 articles.
1. High pressure treatment effects on cod (Gadus morhua) muscle
2. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices
3. Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets
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1. THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW;Journal of Scientific Reports-A;2023-06-30
2. Mediated curing strategy: An overview of salt reduction for dry-cured meat products;Food Reviews International;2022-02-01
3. Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review;Foods;2021-08-12
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