Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat

Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat

Pulsed electric field (PEF) is a non-thermal technology which is increasingly drawing the interest of the meat industry. This study aimed at evaluating the effect of PEF on the main technological properties of chicken meat, by investigating the role of the most relevant process parameters such as th...

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Bibliographic Details
Main Authors:	Giulia Baldi, Fabio D’Elia, Francesca Soglia, Silvia Tappi, Massimiliano Petracci, Pietro Rocculi
Format:	Article
Language:	English
Published:	MDPI AG 2021-01-01
Series:	Foods
Subjects:	pulsed electric fields chicken meat meat quality technological properties meat proteins water holding capacity
Online Access:	https://www.mdpi.com/2304-8158/10/2/241

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