The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage

Publication date: Available online 27 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ciara K. McDonnell, Adam Fitzgerald, Paul Burt, Joanne Hughes, Glen E. Mellor, Robert Barlow, Anita Sikes, Yutao Li, Aarti B. Tobin

Source: Innovative Food Science and Emerging Technologies - January 29, 2021 Category: Food Science Source Type: research