About
Contact & Profiles
A5018168629
Research Areas
- Meat and Animal Product Quality
- Identification and Quantification in Food
- Food Supply Chain Traceability
- Analytical chemistry methods development
- Ion-surface interactions and analysis
- Microbial Inactivation Methods
- Bee Products Chemical Analysis
- Mass Spectrometry Techniques and Applications
Commonwealth Scientific and Industrial Research Organisation
2021-2025
Agriculture and Food
2021-2025
10.1016/j.foodchem.2025.143830
article
EN
Food Chemistry
2025-03-01
Shockwaves generate instantaneous high pressures, which could affect meat shelf-life or quality. This study assessed microbiological counts, pH, drip, cook and moisture loss texture of striploin (longissimus lumborum) brisket (pectoralis profundus) treated with electrical shockwave (25 kV, 8 pulses) subsequently stored (−0.5 °C) for 0, 4, 8, 12, 16 20 weeks. Shockwave did not total viable counts (p>0.05), all samples considered microbiologically acceptable (<7 log10 CFU/cm2) after reduced...
10.1016/j.ifset.2021.102627
article
EN
cc-by-nc-nd
Innovative Food Science & Emerging Technologies
2021-01-27
10.2139/ssrn.5065714
preprint
EN
2024-01-01
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