The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and bioch...

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Detalles Bibliográficos
Autores principales: Gómez, Inmaculada, Janardhanan, Rasmi, Ibañez, Francisco C., Beriain, María José
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601710/
https://www.ncbi.nlm.nih.gov/pubmed/33036478
http://dx.doi.org/10.3390/foods9101416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601710/
https://www.ncbi.nlm.nih.gov/pubmed/33036478
http://dx.doi.org/10.3390/foods9101416

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