High pressure processing beef: Comparison between hydrodynamic and hydrostatic methods

Anand Lakshmikanth, Kumar Mallikarjunan, Morse Solomon, Jitu Patel, George Flick

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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 languageEnglish (US)
Title of host publication05AIChE
Subtitle of host publication2005 AIChE Annual Meeting and Fall Showcase, Conference Proceedings
Number of pages1
StatePublished - Dec 1 2005
Event05AIChE: 2005 AIChE Annual Meeting and Fall Showcase - Cincinnati, OH, United States
Duration: Oct 30 2005Nov 4 2005

Other

Other05AIChE: 2005 AIChE Annual Meeting and Fall Showcase
CountryUnited States
CityCincinnati, OH
Period10/30/0511/4/05

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