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The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and bioch...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7601710/ https://ncbi.nlm.nih.gov/pubmed/33036478 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101416 |
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