Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside

Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF se...

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Detalles Bibliográficos
Autores principales: Bolumar, Tomas, Rohlik, Bo-Anne, Stark, Janet, Sikes, Anita, Watkins, Peter, Buckow, Roman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497954/
https://www.ncbi.nlm.nih.gov/pubmed/36140931
http://dx.doi.org/10.3390/foods11182803

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497954/
https://www.ncbi.nlm.nih.gov/pubmed/36140931
http://dx.doi.org/10.3390/foods11182803

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