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Emerging technologies in meat processing

Emerging Technologies in Meat Processing, 2016

1st, 2016

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Emerging Technologies in Meat Processing: Production, Processing and Technology

1, 2016

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A survey of the dielectric properties of meats and ingredients used in meat product manufacture

Meat science, 2005-04, Vol.69 (4), p.589-602

2005

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Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields

Journal of food science, 2008-10, Vol.73 (8), p.M395-M399

2008

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Quality of deli-style turkey enriched with plant sterols

Food science and technology international, 2016-12, Vol.22 (8), p.743-751

2016

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Ohmic processing: Electrical conductivities of pork cuts

Meat science, 2004-07, Vol.67 (3), p.507-514

2004

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Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product

Meat science, 2004-10, Vol.68 (2), p.257-268

2004

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Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

Journal of the science of food and agriculture, 2004-11, Vol.84 (14), p.1861-1870

2004

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Dielectric properties of process cheese from 0.3 to 3 GHz

Journal of food engineering, 2006-08, Vol.75 (3), p.415-422

2006

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Quality of radio frequency heated pork leg and shoulder ham

Journal of food engineering, 2006-07, Vol.75 (2), p.275-287

2006

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Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product

Food research international, 2005-01, Vol.38 (3), p.337-344

2005

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A CASE OF "BLOWN PACK" MEAT LINKED TO CLOSTRIDIUM ESTERTHETICUM IN IRELAND

Journal of food safety, 2009-11, Vol.29 (4), p.629-635

2009

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Radio frequency heating of beef rolls from biceps femoris muscle

Meat science, 2006-03, Vol.72 (3), p.467-474

2006

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Influence of Lipid Extraction Process on the Rheological Characteristics, Swelling Power, and Granule Size of Rice Starches in Excess Water

Journal of agricultural and food chemistry, 2005-10, Vol.53 (21), p.8259-8264

2005

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Effect of vacuum cooling on the thermophysical properties of a cooked beef product

Journal of food engineering, 2002-04, Vol.52 (2), p.167-176

2002

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Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

European food research & technology, 2004-06, Vol.219 (1), p.1-5

2004

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The Effects of Pre- and Post-rigor High-intensity Ultrasound Treatment on Aspects of Lamb Tenderness

Food science & technology, 1998-01, Vol.31 (4), p.334-338

1998

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High‐pressure processing of meat and meat products

Emerging Technologies in Meat Processing, 2017, p.37-101

2017

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CONDUCTIVITIES AND OHMIC HEATING OF MEAT EMULSION BATTERS

Journal of muscle foods, 2004-06, Vol.15 (2), p.121-137

2004

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Electroprocessing of meat and meat products

Emerging Technologies in Meat Processing, 2017, p.103-130

2017

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Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems

Emerging Technologies in Meat Processing, 2017, p.231-263

2017

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The use of hyperspectral techniques in evaluating quality and safety of meat and meat products

Emerging Technologies in Meat Processing, 2017, p.345-374

2017

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Ultrasound processing applications in the meat industry

Emerging Technologies in Meat Processing, 2017, p.149-170

2017

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Smart packaging solutions encompassing nanotechnology

Emerging Technologies in Meat Processing, 2017, p.265-284

2017

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Application of hydrodynamic shock wave processing associated with meat and processed meat products

Emerging Technologies in Meat Processing, 2017, p.171-210

2017

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Emerging technologies in meat processing

Emerging Technologies in Meat Processing: Production, Processing and Technology

A survey of the dielectric properties of meats and ingredients used in meat product manufacture

Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields

Quality of deli-style turkey enriched with plant sterols

Ohmic processing: Electrical conductivities of pork cuts

Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product

Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

Dielectric properties of process cheese from 0.3 to 3 GHz

Quality of radio frequency heated pork leg and shoulder ham

Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product

A CASE OF "BLOWN PACK" MEAT LINKED TO CLOSTRIDIUM ESTERTHETICUM IN IRELAND

Radio frequency heating of beef rolls from biceps femoris muscle

Influence of Lipid Extraction Process on the Rheological Characteristics, Swelling Power, and Granule Size of Rice Starches in Excess Water

Effect of vacuum cooling on the thermophysical properties of a cooked beef product

Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

The Effects of Pre- and Post-rigor High-intensity Ultrasound Treatment on Aspects of Lamb Tenderness

High‐pressure processing of meat and meat products

CONDUCTIVITIES AND OHMIC HEATING OF MEAT EMULSION BATTERS

Electroprocessing of meat and meat products

Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems

The use of hyperspectral techniques in evaluating quality and safety of meat and meat products

Ultrasound processing applications in the meat industry

Smart packaging solutions encompassing nanotechnology

Application of hydrodynamic shock wave processing associated with meat and processed meat products

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