High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

OBJECTIVE: Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. METHODS: The longissimus lumborum muscles ob...

Descripción completa

Detalles Bibliográficos
Autores principales: Utama, Dicky Tri, Lee, Seung Gyu, Baek, Ki Ho, Chung, Woon Si, Chung, In Ae, Jeon, Jung Tae, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5337923/
https://www.ncbi.nlm.nih.gov/pubmed/27383811
http://dx.doi.org/10.5713/ajas.16.0175

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5337923/
https://www.ncbi.nlm.nih.gov/pubmed/27383811
http://dx.doi.org/10.5713/ajas.16.0175

Ejemplares similares