Browsing Brage NMBU by Journals "Journal of Food Engineering"
Now showing items 1-4 of 4
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Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples
(Peer reviewed; Journal article, 2021) -
Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach
(Peer reviewed; Journal article, 2020)Shrinkage of cod filets and loins during heating is associated with unwanted changes in the product appearance and eating properties, including liquid loss, loss of juiciness and increased hardness. In this paper, shrinkage ... -
The potential for predicting purge in packaged meat using low field NMR
(Journal article; Peer reviewed, 2017)The ability of NMR to predict purge from vacuum-packed pork that was stored for 9 days was investigated. T2 relaxation was measured at 24 h post mortem (p.m.) and again after 9 days of chilled storage. NMR measurements ... -
Towards human-robot collaboration in meat processing: Challenges and possibilities
(Peer reviewed; Journal article, 2022)Background Meat is one of the main sources of protein in human nutrition. During recent years meat production volume has been showing significant growth worldwide. The total growth of red meat production is expected to ...