000089555 001__ 89555
000089555 005__ 20210902121644.0
000089555 0247_ $$2doi$$a10.3390/foods9020179
000089555 0248_ $$2sideral$$a117389
000089555 037__ $$aART-2020-117389
000089555 041__ $$aeng
000089555 100__ $$0(orcid)0000-0002-0572-9509$$aPanea, Begoña
000089555 245__ $$aEffect of high pressure, calcium chloride and ZnO-Ag nanoparticles on beef color and shear stress
000089555 260__ $$c2020
000089555 5060_ $$aAccess copy available to the general public$$fUnrestricted
000089555 5203_ $$aThis study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure and marination were so high that the effect of packaging was almost undetectable. Independent of storage type, pressurized treatments presented higher values for both L* and hab than unpressurized treatments, and independent of pressure application, the increase in L* and hab with storage time was higher for marinated treatments than for unmarinated treatments. In unpressurized samples, marination provoked an increase in L*, a* and hab and a decrease in C* ab, whereas in pressurized samples, marination had no effect on color. Pressurized samples always showed higher values for shear stress (on average 71% higher) than unpressurized samples.
000089555 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A14-17R$$9info:eu-repo/grantAgreement/ES/DGA/DRU-2014-02-50-541-IFO-00740020008$$9info:eu-repo/grantAgreement/ES/DGA/DRU-2014-02-50-541-00-IFO-00740020009$$9info:eu-repo/grantAgreement/ES/MINECO/IPT-2010-019-060000
000089555 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000089555 590__ $$a4.35$$b2020
000089555 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b37 / 144 = 0.257$$c2020$$dQ2$$eT1
000089555 592__ $$a0.774$$b2020
000089555 593__ $$aFood Science$$c2020$$dQ1
000089555 593__ $$aHealth (social science)$$c2020$$dQ1
000089555 593__ $$aPlant Science$$c2020$$dQ1
000089555 593__ $$aMicrobiology$$c2020$$dQ1
000089555 593__ $$aHealth Professions (miscellaneous)$$c2020$$dQ1
000089555 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000089555 700__ $$0(orcid)0000-0002-6109-7876$$aAlbertí, Pere
000089555 700__ $$0(orcid)0000-0001-8042-8688$$aRipoll, Guillermo
000089555 773__ $$g9, 2 (2020), 179 [12 pp.]$$pFoods$$tFoods$$x2304-8158
000089555 8564_ $$s1182793$$uhttps://zaguan.unizar.es/record/89555/files/texto_completo.pdf$$yVersión publicada
000089555 8564_ $$s508804$$uhttps://zaguan.unizar.es/record/89555/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000089555 909CO $$ooai:zaguan.unizar.es:89555$$particulos$$pdriver
000089555 951__ $$a2021-09-02-09:02:23
000089555 980__ $$aARTICLE