Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying
Filip Beňo, Tereza Škorpilová, Václav Pohůnek, Tereza Podskalská, Michal Mrlík, Anna Tobolková, Rudolf Ševčík
Topics & Concepts
TendernessTexture (cosmology)Electrical resistivity and conductivityElectric fieldChemistryFood scienceAnimal scienceMaterials scienceElectrical engineeringEngineeringPhysicsComputer scienceQuantum mechanicsArtificial intelligenceImage (mathematics)BiologyMeat and Animal Product QualityMicrobial Inactivation MethodsMagnetic and Electromagnetic Effects