High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing
Franziska Witte, Sergiy Smetana, Volker Heinz, Nino Terjung
Topics & Concepts
Food scienceChemistryRipeningRaw materialFermentationPascalizationHigh pressureEngineering physicsEngineeringOrganic chemistryMeat and Animal Product QualityMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive Peptides