Browsing School of Agriculture & Food Science by Author "O'Dowd L"

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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 ...