The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry
The quality of meat from different animal species is defined by chemical, physical sensory and microbiological characteristics, which can be influenced by procedures during the slaughter of animals. Technologies such as ultrasound (US) and slightly acidic electrolyzed water (SAEW) are being studied...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-06-01
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| Series: | Food Research |
| Subjects: |