Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure
Feng Ming Chian, Lovedeep Kaur, Thierry Astruc, Annie Vénien, Anna‐Sophie Stübler, Kemal Aganovic, Olivier Loison, Suzanne M. Hodgkinson, Mike Boland
Topics & Concepts
Food scienceDenaturation (fissile materials)ChemistrySous videOrganolepticCooked meatMicrostructureCrystallographyNuclear chemistryMeat and Animal Product QualityBee Products Chemical AnalysisMicrobial Inactivation Methods