معرفی روش‌های جدید پروسس برقی گوشت و محصولات گوشتی

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Hwang, I.H., Devine, C.E. and Hopkins, D.L. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Science. 2003; 65, 677–691.

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Pearce, K.L., Hopkins, D.L., Williams, A. et al. Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality. Meat Science. 2009; 81, 188–195.

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Alahakoon, A.U., Faridnia, F., Bremer, P.J., Silcock, P. and Oey, I. Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality. Handbook of Electroporation. 2016; 2.

Faridnia, F., Bekhit, A.E.D., Niven, B. and Oey, I. Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles. International Journal of Food Science and Technology. 2014; 49, 2339–2347.

Syed, Q.A., Ishaq, A., Rahman, U. and Shukat, R. Pulsed electric field technology in food preservation: a review. Journal of Nutritional Health & Food Engineering. 2017; 168-172.

Gomez, B., Munekata, P.E., Gavahian, M., Barba, F.J., Martiquijal, F.J., Bolumar, T., et al. Application of pulsed electric fields in meat and fish processing industries. Food Research International. 2019; 95-105.

Mitelut, A., Popa, M., Geicu, M., et al. Ohmic treatment for microbial inhibition in meat and meat products. Journal of Romanian Biotechnological Letters. 2011; 149-152.

Lyng, J. and McKenna, B. Ohmic pasteurization of Meat and Meat products. Handbook of Farm, Dairy and Food Machinery. 2007; 553.

Valsechi, O.A., Horii, J. and Angelis, D., THE EFFECT OF MICROWAVES ON MICROORGANISMS. Journal of Research gate. 2020; 399-404.

Yarmand, M.S. and Homayouni, A. Microwave Processing of Meat. Journal of Research Gate. 2014; 107-134.

Rebezov, M., Chughtai, M.F., Mehmood. T., et al. Novel Techniques for Microbiological Safety in Meat and Fish Industries. Journal of MDPI. 2021; 1-21.

Jojo, S. and Mahendran, R. Radio Frequency Heating and Its Application in Food Processing. International Journal of Current Agricultural Research. 2013; Vol. 1, No. 9, PP. 042-046.

Lyng, J.G., Cronin, D.A., Zell, M. and Morgan D.J. Electro-heating of meat and meat products: ohmic and radiofrequency applications. ICoMST Proceedings, Copenhagen. 2009; 03.