Article, 2024

Comparison of the impact of UV-light emitting diode and UV lamp at pilot-plant scale level on quality parameters and consumer perception of fresh chicken meat

FOOD CHEMISTRY, ISSN 0308-8146, Volume 434, 10.1016/j.foodchem.2023.137397

Contributors

Soro, Arturo B. 0000-0001-6378-9334 (Corresponding author) [1] [2] [3] Botinestean, Cristina 0000-0002-4038-3742 [2] Shokri, Sajad [3] Juge, Alexandre [4] Hannon, Shay [2] Whyte, Paul [3] Bolton, Declan J. [2] Bourke, Paula [3] Poojary, Mahesha [5] Tiwari, Brijesh K. [2]

Affiliations

  1. [1] Sciensano, Infect Dis Humans, B-1050 Brussels, Belgium
    2. [NORA names: Belgium; Europe, EU; OECD];
  2. [2] Teagasc Food Res Ctr, Dublin, Ireland
    3. [NORA names: Ireland; Europe, EU; OECD];
  3. [3] Univ Coll Dublin UCD, Sch Biosyst & Food Engn, Dublin D04 V1W8, Ireland
    4. [NORA names: Ireland; Europe, EU; OECD];
  4. [4] Nantes Atlantic Natl Coll Vet Med Food Sci & Engn, F-44300 Nantes, France
    5. [NORA names: France; Europe, EU; OECD];
  5. [5] Univ Copenhagen, Dept Food Sci, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
    6. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

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Keywords

Chicken meat, Food quality, Lipid oxidation, Protein oxidation, Sensory, UV lamp, UV-LED

Data Provider: Clarivate

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