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

34 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 - Apr 2014

Keywords

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

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10.1016/j.ifset.2013.09.011

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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 et al.
In: Innovative Food Science and Emerging Technologies, Vol. 22, 04.2014, p. 11-21.

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

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

keywords = "High pressure, Pork meat, Meat quality, Lipid and protein oxidation, Protein modification, Sensory evaluation",

author = "Grossi, {Alberto Blak} and {Bolumar Garcia}, {Jose Tomas} and Jakob S{\o}ltoft-Jensen and Vibeke Orlien",

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doi = "10.1016/j.ifset.2013.09.011",

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T2 - effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties

AU - Grossi, Alberto Blak

AU - Bolumar Garcia, Jose Tomas

AU - Søltoft-Jensen, Jakob

AU - Orlien, Vibeke

PY - 2014/4

Y1 - 2014/4

KW - High pressure

KW - Pork meat

KW - Meat quality

KW - Lipid and protein oxidation

KW - Protein modification

KW - Sensory evaluation

U2 - 10.1016/j.ifset.2013.09.011

DO - 10.1016/j.ifset.2013.09.011

M3 - Journal article

SN - 1466-8564

VL - 22

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EP - 21

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

ER -

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

Keywords

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