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The present study investigated the effects of low pulsed electric field (LPEF, 2.5kV, 200Hz and 20μs) and high pulsed electric field (HPEF, 10kV, 200Hz and 20μs) on the levels of 40 macro- and micro-minerals in raw and cooked cold-boned beef loins at 1 and 14days of post-treatment and in chicken breasts at 1 and 4days. PEF treatment reduced the concentration of Ca (P<0.01), Na (P<0.001) and...
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