Effects of high pressure processing on microbial, textural and sensory properties of low-salt emulsified beef sausage
Yingchun Zhu, Yuwen Yan, Zhihui Yu, Tong Wu, Louise E. Bennett
Topics & Concepts
Food scienceChemistryPascalizationFlavorTBARSSalt (chemistry)Thiobarbituric acidHomogeneousHigh pressureMathematicsBiochemistryAntioxidantEngineering physicsEngineeringCombinatoricsPhysical chemistryLipid peroxidationMeat and Animal Product QualityBee Products Chemical AnalysisProtein Hydrolysis and Bioactive Peptides