Non-Destructive Evaluation and Mathematical Modeling of Beef Loins Subjected to High Hydrodynamic Pressure Treatment
High hydrodynamic pressure (HDP) treatment is a novel non-thermal technology that improves tenderness in foods by subjecting foods to underwater shock waves. In this study non-destructive and destructive testing methods, along with two mathematical models were explored to predict biomechanical behav...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Published: |
Virginia Tech
2014
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10919/28814 http://scholar.lib.vt.edu/theses/available/etd-08272009-165224/ |