The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes the instrumental color values of meat, poultry, game and meat products. The use of ILP on seafood regarding its influence on sensory quality is promising.
Keywords:
intense light pulses / sensory quality / red meat / meat products / game / poultry / seafood
Source:
58th International Meat Industry Conference (Meatcon2015), 2015, 5, 285-288
TY - CONF
AU - Tomašević, Igor
AU - Rajković, Andreja
PY - 2015
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3734
AB - The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes the instrumental color values of meat, poultry, game and meat products. The use of ILP on seafood regarding its influence on sensory quality is promising.
PB - Elsevier Science Bv, Amsterdam
C3 - 58th International Meat Industry Conference (Meatcon2015)
T1 - The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: A systematic review
EP - 288
SP - 285
VL - 5
DO - 10.1016/j.profoo.2015.09.081
ER -
@conference{
author = "Tomašević, Igor and Rajković, Andreja",
year = "2015",
abstract = "The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes the instrumental color values of meat, poultry, game and meat products. The use of ILP on seafood regarding its influence on sensory quality is promising.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (Meatcon2015)",
title = "The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: A systematic review",
pages = "288-285",
volume = "5",
doi = "10.1016/j.profoo.2015.09.081"
}
Tomašević, I.,& Rajković, A.. (2015). The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: A systematic review. in 58th International Meat Industry Conference (Meatcon2015)
Elsevier Science Bv, Amsterdam., 5, 285-288.
https://doi.org/10.1016/j.profoo.2015.09.081
Tomašević I, Rajković A. The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: A systematic review. in 58th International Meat Industry Conference (Meatcon2015). 2015;5:285-288.
doi:10.1016/j.profoo.2015.09.081 .
Tomašević, Igor, Rajković, Andreja, "The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: A systematic review" in 58th International Meat Industry Conference (Meatcon2015), 5 (2015):285-288,
https://doi.org/10.1016/j.profoo.2015.09.081 . .
