Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with thos...

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Detalles Bibliográficos
Autores principales: Xu, Chen-Chen, Yu, Hui, Xie, Peng, Sun, Bao-Zhong, Wang, Xiang-Yuan, Zhang, Song-Shan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230492/
https://www.ncbi.nlm.nih.gov/pubmed/32290142
http://dx.doi.org/10.3390/foods9040478

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230492/
https://www.ncbi.nlm.nih.gov/pubmed/32290142
http://dx.doi.org/10.3390/foods9040478

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