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 |
|---|---|
| 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