The application of pulsed electric field as a sodium reducing strategy for meat products.

Bhat, Zuhaib F; Morton, James D; Mason, Susan L; Bekhit, Alaa El-Din A

Bhat, Zuhaib F; Morton, James D; Mason, Susan L; Bekhit, Alaa El-Din A.

Afiliação

Bhat ZF; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: Zuhaib.Bhat@lincolnuni.ac.nz.
Morton JD; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: James.Morton@lincoln.ac.nz.
Mason SL; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: Sue.Mason@lincoln.ac.nz.
Bekhit AEA; Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.

Food Chem ; 306: 125622, 2020 Feb 15.

Article em En | MEDLINE | ID: mdl-31610330

Assuntos

Produtos da Carne/análise; Carne Vermelha/análise; Sódio/química; Animais; Bovinos; Eletricidade; Manipulação de Alimentos

Palavras-chave

Beef; Jerky; Pulsed electric field; Sensory analysis; Sodium reduction; Storage stability

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Sódio / Carne Vermelha / Produtos da Carne Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google