High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties

Alberto Blak Grossi; Jose Tomas Bolumar Garcia; Jakob Søltoft-Jensen; Vibeke Orlien

doi:10.1016/j.ifset.2013.09.011

High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties

Alberto Blak Grossi, Jose Tomas Bolumar Garcia, Jakob Søltoft-Jensen, Vibeke Orlien

Food Chemistry

Research output: Contribution to journal › Journal article › Research › peer-review

54 Citations (Scopus)

Original language	English
Journal	Innovative Food Science and Emerging Technologies
Volume	22
Pages (from-to)	11-21
Number of pages	11
ISSN	1466-8564
DOIs	https://doi.org/10.1016/j.ifset.2013.09.011
Publication status	Published - 2014

Keywords

High pressure
Pork meat
Meat quality
Lipid and protein oxidation
Protein modification
Sensory evaluation

Access to Document

10.1016/j.ifset.2013.09.011

Cite this

High pressure treatment of brine enhanced pork semitendinosus : effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties. / Grossi, Alberto Blak; Bolumar Garcia, Jose Tomas; Søltoft-Jensen, Jakob; Orlien, Vibeke.

In: Innovative Food Science and Emerging Technologies, Vol. 22, 2014, p. 11-21.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Bolumar Garcia, Jose Tomas

AU - Søltoft-Jensen, Jakob

AU - Orlien, Vibeke

PY - 2014

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KW - Pork meat

KW - Meat quality

KW - Lipid and protein oxidation

KW - Protein modification

KW - Sensory evaluation

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DO - 10.1016/j.ifset.2013.09.011

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SN - 1466-8564

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