Effects of Pulsed Electric Field (PEF) processing on physicochemical and flavour characteristics of fresh and frozen-thawed beef muscles
PEF treatment is a new non-thermal food processing technique, which can improve food quality and extend shelf-life. This study investigated the effects of pulsed electric field (PEF) treatment on the sensory attributes, physicochemical properties and flavour of beef. Two types of beef muscles, bicep...
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| Format: | Others |
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Auckland University of Technology,
2016-01-20T02:32:04Z.
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| Online Access: | Get fulltext |