Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat.

Kantono, Kevin; Hamid, Nazimah; Chadha, Diksha; Ma, Qianli; Oey, Indrawati; Farouk, Mustafa M

Kantono, Kevin; Hamid, Nazimah; Chadha, Diksha; Ma, Qianli; Oey, Indrawati; Farouk, Mustafa M.

Afiliación

Kantono K; Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
Hamid N; Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
Chadha D; Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
Ma Q; Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
Oey I; Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Farouk MM; Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.

Foods ; 10(5)2021 May 20.

Article en En | MEDLINE | ID: mdl-34065428

Palabras clave

cuts; lamb; meat; pulsed electric field; sensory; storage; temporal dominance of sensations

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Nueva Zelanda Pais de publicación: Suiza

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