Journal article

A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat

Minh Ha, Frank R Dunshea, Robyn D Warner

Meat Science | ELSEVIER SCI LTD | Published : 2017

DOI: 10.1016/j.meatsci.2017.04.016

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Keywords

Animals
High-Energy Shock Waves
Quality Attributes
Hydrodyne
Hydrostatic
L* A* B*
Pork
Shockwave
Food Handling
Cooking
Meat
Color
Chilled Storage
Pressure
Water Holding Capacity
Turkey Breasts
Science & Technology
Life Sciences & Biomedicine
High Pressure Processing
Water-Holding Capacity
Food Quality
Blade Tenderization
Food Science & Technology
Sensory Characteristics
Structural-Changes
Isostatic
Hydrodynamic Pressure
Hpp Conditions