The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 MPa and the time increment from 1 to 5 min at 400 MPa increased L* and b*. a*...
| Autores principales: | , , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
|
| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0309174012002033 http://hdl.handle.net/20.500.12123/4281 https://doi.org/10.1016/j.meatsci.2012.06.002 |
Ejemplares similares: The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
- High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
- Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
- High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
- Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices
- High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
- Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces