Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat

Pulsed electric field (PEF) is a non-thermal technology which is increasingly drawing the interest of the meat industry. This study aimed at evaluating the effect of PEF on the main technological properties of chicken meat, by investigating the role of the most relevant process parameters such as th...

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Detalles Bibliográficos
Autores principales: Baldi, Giulia, D’Elia, Fabio, Soglia, Francesca, Tappi, Silvia, Petracci, Massimiliano, Rocculi, Pietro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911002/
https://www.ncbi.nlm.nih.gov/pubmed/33504106
http://dx.doi.org/10.3390/foods10020241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911002/
https://www.ncbi.nlm.nih.gov/pubmed/33504106
http://dx.doi.org/10.3390/foods10020241

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