Current and future prospects for the use of pulsed electric field in the meat industry.
作者： Zuhaib F. Bhat , James D. Morton , Susan L. Mason , Alaa El-Din A. Bekhit
DOI: 10.1080/10408398.2018.1425825
关键词: Protein digestibility 、 Meat tenderness 、 Tenderness 、 Early activation 、 Early release 、 Chemistry 、 Curing (food preservation) 、 Experimental research 、 Biochemical engineering 、 Meat packing industry
摘要: … Due to their low conductivity and high protein-fat content, PEF seems to have limited applicability on solid foods like meat and meat products. PEF was reported to be ineffective at …
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