Application of hydrodynamic shock wave processing associated with meat and processed meat products
Author:
Affiliation:
1. Department of Animal Sciences, Meat Science and Muscle Biology Laboratory; University of Wisconsin-Madison; USA
Publisher
John Wiley & Sons, Ltd
Reference121 articles.
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3. Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation;Aalhus;Canadian Journal of Animal Science,2000
4. Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks;Adler;Journal of Food Science,2012
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Emerging Technologies of Meat Processing;Sustainable Meat Production and Processing;2019
2. Utilizing Shockwaves for Meat Tenderization;Reference Module in Food Science;2017
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