ArticleFoods (Basel, Switzerland)2025
Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Impact of Novel and Emerging Nonthermal Technologies on the Functionality and Digestibility of Poultry-Derived Proteins.Foods (Basel, Switzerland) · 2026Review
- Emerging Processing, Preservation, and Quality-Monitoring Technologies: Toward Sustainable and Intelligent Agri-Food Systems.Foods (Basel, Switzerland) · 2026Article
- Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Pulsed electric field (PEF), a novel non-thermal processing technology, shows great potential in meat processing by regulating macromolecule metabolism and food quality. This study examined the effects of PEF pretreatment at varying electric field strengths (1, 2, and 3 kV/cm) and durations (30, 60, and 90 s) on the color, texture, moisture distribution, free amino acids, and flavor compounds in air-dried duck meat. PEF pretreatment significantly increased brightness (
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Registered trials
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