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Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and

Eloise Soares de Alvarenga1, Maria Fernanda Isac1, Alessandra Fernandes Rosa2

  • 1Food Engineering and Technology Department, Institute of Bioscience, Humanities and Exact Sciences (Ibilce), São Paulo State University - UNESP, Street Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil.

Meat Science
|February 27, 2024
PubMed

Keywords:
ColourCooking lossLipid oxidationMedium-voltage electrical stimulationShear forceThaw loss

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