Browsing School of Agriculture & Food Science by Author "Arroyo C"

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An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

Arroyo C; Eslami S; Brunton NP; Arimi J; Noci F; Lyng JG (Poultry science, 2015)

Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced ...
Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

Arroyo C; Lascorz D; O'Dowd L; Noci F; Arimi J; Lyng JG (Meat science, 2015)

Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and ...