{"refrec":{"BRefID":295848,"RR":"<b>Tomasevic, I.; Rajkovic, A.</b> (2015). The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review. <i>Procedia Food Science 5</i>: 285-288. <a href=\"https://dx.doi.org/10.1016/j.profoo.2015.09.081\" target=\"_blank\">https://dx.doi.org/10.1016/j.profoo.2015.09.081</a>","BEntID":287936,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":null,"RefStringPartII":". <i>Procedia Food Science 5</i>: 285-288. <a href=\"https://dx.doi.org/10.1016/j.profoo.2015.09.081\" target=\"_blank\">https://dx.doi.org/10.1016/j.profoo.2015.09.081</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Tomasevic, I.; Rajkovic, A.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Tomasevic, I.; Rajkovic, A.","Englishabstract":"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.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"intense light pulses; sensory quality; red meat; meat products; game;poultry; seafood","OtherDescriptors":null,"Notes":null,"AnaPub":2015,"MonPub":null,"DateUpdate":"2018-06-12","DateCreate":"2018-05-15","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000380429000074","VABBcode":null,"OpenAcc":1,"DOI":"10.1016/j.profoo.2015.09.081"},"refs":null,"anarec":{"AnaID":295848,"PubliDate":2015,"Pagination":"285-288","XtraPublOfAnaID":null,"ISBN":null,"Volume":"5","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":295375,"SerRR":"Procedia Food Science. 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