High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>)

High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (<i>Cancer pagurus</i>). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa...

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Váldodahkkit:	Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng, Nigel P. Brunton
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2021-04-01
Ráidu:	Foods
Fáttát:	HPP edible crab meat brown crab claw muscle quality attributes low-field relaxometry
Liŋkkat:	https://www.mdpi.com/2304-8158/10/5/955
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