Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying

Post time 2024-4-19 22:44:28

journal：Innovative Food Science & Emerging Technologies

Authors：Filip Beňo; Tereza Skorpilová; Václav Pohunek; Tereza Podskalská; Michal Mrlík; Anna Tobolková; Rudolf Sevcík

Published date：2023-10-

DOI：10.1016/j.ifset.2023.103482

PDF link：https://www.sciencedirect.com/sc ... 466856423002163/pdf

Article link：http://dx.doi.org/10.1016/j.ifset.2023.103482

Article Source：Elsevier BV。

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Post time 2024-4-19 22:44:29

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[Elsevier] Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying

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[Elsevier] Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying