Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky
Stanislav Vojtíšek, Filip Beňo, Filip Hruška, Stanislav Taborovec, Václav Pohůnek, Rudolf Ševčík
Topics & Concepts
MyofibrilLipid oxidationUltrasoundTendernessKineticsFragmentation (computing)Ultrasonic sensorSodiumChemistryMaterials scienceElectric fieldIntensity (physics)Ultrasound energyLow energyFood scienceActivation energyHigh energySonicationChromatographyUltrasound treatmentOxidation processMeat and Animal Product QualityMicrobial Inactivation MethodsFreezing and Crystallization Processes