Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness

R: A Language and Environment for Statistical Computing

R Core Team · 2000 · 353K citations · Full text

Natural Sciences, Computer Science, Statistical Computing +10

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

Agriculture, Biochemistry, Food Science +14

Engineering aspects of pulsed electric field pasteurization

Qing-Hua Zhang, Gustavo V. Barbosa‐Cánovas, Barry G. Swanson · Journal of Food Engineering · 1995 · 412 citations

Engineering, Electrical Engineering, Materials Processing +5

The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness

Inho Hwang, C.E. Devine, David Hopkins · Meat Science · 2003 · 292 citations

Agriculture, Animal Sciences, Food Science +11

Estimation of characteristic damage time of food materials in pulsed-electric fields

Nikolaï Lebovka, Maksym Bazhal, Eugène Vorobiev · Journal of Food Engineering · 2002 · 257 citations

Agriculture, Food Science, Materials Science +9