Výsledky vyhledávání - "Louise P. O'Dowd"

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

Autor: James G. Lyng, J.M. Arimi, Louise P. O'Dowd, Francesco Noci, C. Arroyo, Diana Lascorz

Publikováno v: Meat Science. 99:52-59

Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and its evolution at various s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::457dfe0fba767785c780f3f61fc6b41e
https://doi.org/10.1016/j.meatsci.2014.08.004

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

Autor: Louise P. O'Dowd, James G. Lyng, J.M. Arimi, Denis A. Cronin, Francesco Noci

Publikováno v: Meat science. 93(2)

The effect of conventional and PEF treatment (electric field strength: 1.1-2.8 kV cm(-1); energy density: 12.7-226 kJ/kg), frequency (5-200 Hz) and pulse number (152-300) on selected quality attributes of beef Semitendinosus (ST) was investigated. Wh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbf5bd579940cb1587911e9af5c1809c
https://pubmed.ncbi.nlm.nih.gov/23079489

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