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

Research output: Contribution to journalJournal articleResearchpeer-review

  • Alberto Blak Grossi
  • Jose Tomas Bolumar Garcia
  • Jakob Søltoft-Jensen
  • Orlien, Vibeke
Original languageEnglish
JournalInnovative Food Science and Emerging Technologies
Pages (from-to)11-21
Number of pages11
Publication statusPublished - 2014

    Research areas

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

ID: 140299632