| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540745 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Kinetic of formation of radicals in a fresh meat product has been described as a first-order process. ⺠A pressure threshold of 400 MPa at 25 °C and 500 MPa at 5 °C for radical formation in chicken breast was identified. ⺠Radical formation during high pressure processing increases with increasing pressure and temperature.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tomas Bolumar, Leif H. Skibsted, Vibeke Orlien,