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The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review
Tomasevic, I.; Rajkovic, A. (2015). The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review. Procedia Food Science 5: 285-288. https://dx.doi.org/10.1016/j.profoo.2015.09.081
In: Procedia Food Science. Elsevier: Lonson. ISSN 2211-601X, more
Peer reviewed article  
Available in  Authors 
Author keywords
    intense light pulses; sensory quality; red meat; meat products; game;poultry; seafood
Authors  Top 
  • Tomasevic, I.
  • Rajkovic, A., more
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.
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