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Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality

  • Alahakoon A
  • Faridnia F
  • Bremer P
  • et al.
Springer International Publishing, (2016), 1-21
DOI: 10.1007/978-3-319-26779-1_179-1
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Abstract

The meat industry is currently exploring the feasibility of using pulsed electric field processing to improve the functional properties and quality of lower value tougher meat cuts. The challenge for the meat industry is to produce products that have a standardized...

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APA

Alahakoon, A. U., Faridnia, F., Bremer, P. J., Silcock, P., & Oey, I. (2016). Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality. In Handbook of Electroporation (pp. 1–21). Springer International Publishing. https://doi.org/10.1007/978-3-319-26779-1_179-1

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