Abstract
Comparison between the beef quality by hydrodynamic pressure processing and hydrostatic pressure processing will be discussed. Similarities and differences will be analyzed through beef quality parameters including instrumental texture, ultrasound response, juiciness and ultrastructural evaluations. The information will be used to develop a better understanding of impulse and static pressures on the product quality and develop mathematical modeling of the changes in the product during high pressure processing.
| Original language | English (US) |
|---|---|
| Title of host publication | 05AIChE |
| Subtitle of host publication | 2005 AIChE Annual Meeting and Fall Showcase, Conference Proceedings |
| Number of pages | 1 |
| State | Published - Dec 1 2005 |
| Event | 05AIChE: 2005 AIChE Annual Meeting and Fall Showcase - Cincinnati, OH, United States Duration: Oct 30 2005 → Nov 4 2005 |
Other
| Other | 05AIChE: 2005 AIChE Annual Meeting and Fall Showcase |
|---|---|
| Country/Territory | United States |
| City | Cincinnati, OH |
| Period | 10/30/05 → 11/4/05 |