Skip to main content
Book ChapterOPEN ACCESS

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
N/ACitations
Citations of this article
13Readers
Mendeley users who have this article in their library.
Get full text

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...

Cite

CITATION STYLE

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

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free