An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles

(2015) Farnaz Faridnia et al.   Innovative Food Science & Emerging Technologies

Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

(2015) Cristina Arroyo et al.   MEAT SCIENCE

Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness

(2014) Alaa El-Din A. Bekhit et al.   Food and Bioprocess Technology

Impact of pulsed electric fields and post-mortem vacuum ageing on beeflongissimus thoracismuscles

(2014) Farnaz Faridnia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

(2012) Louise P. O'Dowd et al.   MEAT SCIENCE

Ohmic cooking of whole turkey meat – Effect of rapid ohmic heating on selected product parameters

(2009) Markus Zell et al.   FOOD CHEMISTRY

The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat

(2009) M. Danowska-Oziewicz et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture

(2009) M. J. Fraqueza et al.   POULTRY SCIENCE