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The accelerated curing of pork using power ultrasound: A pilot-scale production trial
(International Congress of Meat Science and Technology, 2013)
Lab-scale studies show that power ultrasound (US) accelerates meat curing and produces superior quality hams
through cavitation. This study aims to optimize pilot-scale production of US hams for quality ...
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle
(Elsevier, 2013)
The effect of conventional and PEF treatment (electric field strength: 1.1–2.8 kV cm− 1; energy density: 12.7–226 kJ/kg), frequency (5–200 Hz) and pulse number (152–300) on selected quality attributes of beef Semitendinosus ...
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle
(Elsevier, 2013)
The effect of conventional and PEF treatment (electric field strength: 1.1–2.8 kV cm− 1; energy density: 12.7–226 kJ/kg), frequency (5–200 Hz) and pulse number (152–300) on selected quality attributes of beef Semitendinosus ...
The accelerated curing of pork using power ultrasound: A pilot-scale production trial
(International Congress of Meat Science and Technology, 2013)
Lab-scale studies show that power ultrasound (US) accelerates meat curing and produces superior quality hams
through cavitation. This study aims to optimize pilot-scale production of US hams for quality ...
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study
(Elsevier, 2013)
The effect of salt concentration and fibre orientation on water within the meat matrix was investigated by low-field nuclear magnetic resonance (LF-NMR), water-binding capacity (WBC), diffusion studies and histologyi-cal ...