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- Raso, J.; Barbosa-Canovas, G.V.
- Critical reviews in food science and nutrition 2003 v.43 no.3 pp. 265-285
- electrical treatment, etc ; food preservation; nonthermal processing; food processing; food processing quality; high pressure treatment; heat treatment; inactivation; bacteria; bacterial spores; vegetative growth; kinetics; pH; temperature; antimicrobial agents; modified atmosphere packaging; carbon dioxide; ultrasonics; water activity; food irradiation; vegetative cells; pulsed electric fields; Show all 22 Subjects
- ... In the last 2 decades, consumer demand for fresher, higher quality, and safer food has promoted research on nonthermal methods of food preservation for the inactivation of microorganisms and enzymes as an alternative to thermal processes. However, the high resistance of certain enzymes and microorganisms to nonthermal processes, especially bacterial spores, limit their application. To expand the u ...
- BOWLING, R. A.; SMITH, G. C.; DUTSON, T. R.; CARPENTER, Z. L.
- Journal of food science 1978 v.43 no.2 pp. 502-514
- electrical treatment, etc ; adenosine triphosphate; air; energy expenditure; lamb carcasses; lambs; longissimus muscle; pH; relative humidity; sarcomeres; shrinkage; temperature; Show all 12 Subjects
- ... Effects of prerigor conditioning treatments on processing time, quality characteristics and muscle properties were determined using three muscles from each of 84 lamb carcasses. Carcasses (n = 72) were subjected, beginning 1 hr post‐exsanguination, to one of six conditioning treatments and compared to normally chilled lambs (n = 12). Treatments differed in conditioning period, conditioning chamber ...