Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle
This study aimed to evaluate the effects of salt addition and different thermal-assisted pressure processing (TAPP) conditions (temperature and pressure levels) on technological, chromatic, and textural parameters and lipid oxidation of Superficial pectoralis beef muscle. A factorial design with thr...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/21237 https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.17627 https://doi.org/10.1111/1750-3841.17627 |
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