High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Innovative Food Science and Emerging Technologies |
Volume | 22 |
Pages (from-to) | 11-21 |
Number of pages | 11 |
ISSN | 1466-8564 |
DOIs | |
Publication status | Published - 2014 |
- High pressure, Pork meat, Meat quality, Lipid and protein oxidation, Protein modification, Sensory evaluation
Research areas
ID: 140299632