The application of pulsed electric field as a sodium reducing strategy for meat products

The application of pulsed electric field as a sodium reducing strategy for meat products

•PEF has a sodium-reducing potential that can play a role in public health.•PEF improved saltiness by influencing the salt-diffusion and sodium-delivery.•PEF-treated samples had significantly (p 

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Veröffentlicht in:Food chemistry 2020-02, Vol.306, p.125622-125622, Article 125622
Hauptverfasser: Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Bekhit, Alaa El-Din A.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Beef
Cattle
Electricity
Food Handling
Jerky
Meat Products - analysis
Pulsed electric field
Red Meat - analysis
Sensory analysis
Sodium - chemistry
Sodium reduction
Storage stability
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Beschreibung
Zusammenfassung:•PEF has a sodium-reducing potential that can play a role in public health.•PEF improved saltiness by influencing the salt-diffusion and sodium-delivery.•PEF-treated samples had significantly (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.125622