{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T13:33:14Z","timestamp":1774445594270,"version":"3.50.1"},"reference-count":35,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2012,7,1]],"date-time":"2012-07-01T00:00:00Z","timestamp":1341100800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2013,7,22]],"date-time":"2013-07-22T00:00:00Z","timestamp":1374451200000},"content-version":"vor","delay-in-days":386,"URL":"https:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"funder":[{"name":"Federal Agency for Support and Evaluation of Graduate Education (CAPES, Brazil)"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Meat Science"],"published-print":{"date-parts":[[2012,7]]},"DOI":"10.1016\/j.meatsci.2012.01.023","type":"journal-article","created":{"date-parts":[[2012,2,6]],"date-time":"2012-02-06T13:01:39Z","timestamp":1328533299000},"page":"255-260","source":"Crossref","is-referenced-by-count":40,"title":["Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat"],"prefix":"10.1016","volume":"91","author":[{"given":"A.C.V.C.S.","family":"Canto","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"B.R.C.C.","family":"Lima","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A.G.","family":"Cruz","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"C.A.","family":"L\u00e1zaro","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"D.G.C.","family":"Freitas","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jose A.F.","family":"Faria","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"R.","family":"Torrezan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M.Q.","family":"Freitas","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"T.P.J.","family":"Silva","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.meatsci.2012.01.023_bb0005","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/S0308-8146(97)00234-3","article-title":"High pressure treatment effects on cod (Gadus morhua) muscle","volume":"63","author":"Angsupanich","year":"1998","journal-title":"Food Chemistry"},{"issue":"5\u20136","key":"10.1016\/j.meatsci.2012.01.023_bb0010","doi-asserted-by":"crossref","first-page":"569","DOI":"10.1016\/S0963-9969(96)00012-9","article-title":"Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration","volume":"29","author":"Ashie","year":"1996","journal-title":"Food Research Internacional"},{"issue":"1\u20132","key":"10.1016\/j.meatsci.2012.01.023_bb0015","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.meatsci.2007.07.007","article-title":"Decontamination technologies for meat products","volume":"78","author":"Aymerich","year":"2008","journal-title":"Meat Science"},{"issue":"7","key":"10.1016\/j.meatsci.2012.01.023_bb0020","first-page":"62","article-title":"Texture profile analysis","volume":"32","author":"Bourne","year":"1978","journal-title":"Food Technology"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0025","series-title":"Aprova o Regulamento T\u00e9cnico de M\u00e9todos de Insensibiliza\u00e7\u00e3o para o Abate Humanit\u00e1rio de Animais de A\u00e7ougue","article-title":"Instru\u00e7\u00e3o Normativa n\u00ba 03, de 17 de janeiro de 2000","author":"Brasil","year":"2000"},{"issue":"5","key":"10.1016\/j.meatsci.2012.01.023_bb0030","doi-asserted-by":"crossref","first-page":"528","DOI":"10.1006\/fstl.1995.0088","article-title":"Changes in colour and myoglobin of minced beef meat due to high pressure processing","volume":"28","author":"Carlez","year":"1995","journal-title":"Lebensmittel-Wissenschaft und Technologie"},{"issue":"8","key":"10.1016\/j.meatsci.2012.01.023_bb0035","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1111\/j.1365-2621.2005.tb11518.x","article-title":"Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets","volume":"70","author":"Ch\u00e9ret","year":"2005","journal-title":"Journal of Food Science"},{"issue":"5","key":"10.1016\/j.meatsci.2012.01.023_bb0040","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1016\/S0963-9969(00)00187-3","article-title":"Effects of high pressure treatment (100\u2013200MPa) at low temperature on turbot (Scophthalmus maximus) muscle","volume":"34","author":"Chevalier","year":"2001","journal-title":"Food Research Internacional"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0045","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/S0309-1740(99)00134-5","article-title":"Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt","volume":"55","author":"Crehana","year":"2000","journal-title":"Meat Science"},{"key":"10.1016\/j.meatsci.2012.01.023_bb1000","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1016\/j.tifs.2010.07.006","article-title":"High Pressure Processing and Pulsed Electric Fields: Potential use in probiotic dairy foods processing","volume":"21","author":"Cruz","year":"2010","journal-title":"Trends in Food Science & Technology"},{"issue":"2","key":"10.1016\/j.meatsci.2012.01.023_bb0050","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.ifset.2004.01.002","article-title":"Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)","volume":"5","author":"Cruz-Romero","year":"2004","journal-title":"Innovative Food Science and Emerging Technologies"},{"issue":"2","key":"10.1016\/j.meatsci.2012.01.023_bb0055","first-page":"165","article-title":"An\u00e1lisis sensorial descriptivo: Generaci\u00f3n de desciptores e seleci\u00f3n de catadores","volume":"31","author":"Dam\u00e1sio","year":"1991","journal-title":"Revista Agroqu\u00edmica de Tecnologia Alimentaria"},{"issue":"1","key":"10.1016\/j.meatsci.2012.01.023_bb0060","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1111\/j.1750-3841.2009.01449.x","article-title":"High hydrostatic pressure effects on the texture of meat and meat products","volume":"75","author":"Dong Sun","year":"2010","journal-title":"Journal of Food Science"},{"issue":"1","key":"10.1016\/j.meatsci.2012.01.023_bb0065","doi-asserted-by":"crossref","first-page":"135","DOI":"10.5380\/cep.v26i1.11807","article-title":"Efeito da alta press\u00e3o hidrost\u00e1tica nos microrganismos","volume":"26","author":"Ferreira","year":"2008","journal-title":"Boletim do Centro de Pesquisa de Processamento de Alimentos"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0070","doi-asserted-by":"crossref","first-page":"784","DOI":"10.1093\/ps\/79.5.784","article-title":"The relationship of raw broiler breast meat color and pH to cooked meat color and pH","volume":"79","author":"Fletcher","year":"2000","journal-title":"Poultry Science"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0075","series-title":"Caracter\u00edsticas e aceita\u00e7\u00e3o sensorial de mortadelas produzidas com carne mecanicamente separada de frango","author":"Freitas","year":"2005"},{"issue":"2","key":"10.1016\/j.meatsci.2012.01.023_bb0080","doi-asserted-by":"crossref","first-page":"471","DOI":"10.1016\/j.foodchem.2009.06.042","article-title":"Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage","volume":"119","author":"Gou","year":"2010","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.meatsci.2012.01.023_bb0085","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1016\/S0023-6438(03)00082-3","article-title":"Influence of high pressure on the color and microbial quality of beef meat","volume":"36","author":"Jung","year":"2003","journal-title":"Lebensmittel-Wissenschaft und Technologie"},{"key":"10.1016\/j.meatsci.2012.01.023_bb1005","doi-asserted-by":"crossref","unstructured":"Lamballerie-Anton, M. D., Taylor, R. G., & Culioli, J. (2002). High pressure processing of meat. In J. Kerry, J. Kerry, & D. Ledward (Eds.), Meatprocessing: Improving quality (pp. 313\u2013324). Cambridge: Woodhead Publishing Limited.","DOI":"10.1201\/9781439823163.ch16"},{"issue":"3","key":"10.1016\/j.meatsci.2012.01.023_bb0090","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.meatsci.2004.04.001","article-title":"High pressure\/thermal treatment effects on the texture of beef muscle","volume":"68","author":"Ma","year":"2004","journal-title":"Meat Science"},{"issue":"4","key":"10.1016\/j.meatsci.2012.01.023_bb0095","doi-asserted-by":"crossref","first-page":"852","DOI":"10.1590\/S0101-20612010000400003","article-title":"Altera\u00e7\u00f5es oxidativas (cor e lip\u00eddios) em presunto de peru tratado por Alta Press\u00e3o Hidrost\u00e1tica (APH)","volume":"30","author":"Mathias","year":"2010","journal-title":"Ci\u00eancia e Tecnologia de Alimentos"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0100","author":"Picouet"},{"issue":"1","key":"10.1016\/j.meatsci.2012.01.023_bb0105","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1080\/10408390600626420","article-title":"Opportunities and challenges in high pressure processing of foods","volume":"47","author":"Rastogi","year":"2007","journal-title":"Critical Review in Food Science and Nutrition"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0110","series-title":"User's Guide: Release 8.03","author":"SAS","year":"2000"},{"issue":"1\u20132","key":"10.1016\/j.meatsci.2012.01.023_bb0115","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.ifset.2005.06.006","article-title":"Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature","volume":"7","author":"Sequeira-Munoz","year":"2006","journal-title":"Innovative Food Science and Emerging Technologies"},{"issue":"1","key":"10.1016\/j.meatsci.2012.01.023_bb0120","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.meatsci.2010.09.006","article-title":"Consumer acceptance of high pressure processed beef-based chilled ready meals: The mediating role of food-related lifestyle factors","volume":"87","author":"Sorenson","year":"2011","journal-title":"Meat Science"},{"issue":"4","key":"10.1016\/j.meatsci.2012.01.023_bb0125","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1016\/j.meatsci.2010.11.023","article-title":"The effects of high pressure processing on pork quality, palatability, and further processed products","volume":"87","author":"Souza","year":"2011","journal-title":"Meat Science"},{"key":"10.1016\/j.meatsci.2012.01.023_bb1010","doi-asserted-by":"crossref","first-page":"692","DOI":"10.1016\/j.foodchem.2010.06.074","article-title":"Monitoring the authenticity of Brazilian UHT Milk: A chemometric approach","volume":"124","author":"Souza","year":"2011","journal-title":"Food Chemistry"},{"issue":"11","key":"10.1016\/j.meatsci.2012.01.023_bb0130","first-page":"24","article-title":"Sensory evaluation by quantitative descriptive analysis","volume":"28","author":"Stone","year":"1974","journal-title":"Food Technology"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0135","series-title":"Advanced technologies formeat processing","first-page":"194","article-title":"Application of high hydrostatic pressure to meat and meat processing","author":"Suzuki","year":"2006"},{"issue":"2","key":"10.1016\/j.meatsci.2012.01.023_bb0140","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1080\/11358120109487649","article-title":"Aplicaci\u00f3n de la alta presi\u00f3n hidrost\u00e1tica en la conservaci\u00f3n de los alimentos","volume":"3","author":"T\u00e9llez-Luis","year":"2001","journal-title":"Ciencia y Tecnolog\u00eda Alimentaria"},{"issue":"4","key":"10.1016\/j.meatsci.2012.01.023_bb0145","doi-asserted-by":"crossref","first-page":"701","DOI":"10.1590\/S1413-70542006000400016","article-title":"Composi\u00e7\u00e3o centesimal e colesterol da carne de jacar\u00e9-do pantanal (Caiman yacare Daudin 1802) oriundo de zoocriadouro e habitat natural","volume":"30","author":"Vicente Neto","year":"2007","journal-title":"Ci\u00eancia Agrotecnol\u00f3gica"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0150","series-title":"Niter\u00f3i, 2010","article-title":"Caracteriza\u00e7\u00e3o do processo de rigor mortis do m\u00fasculo Ilio-ischiocaudalis da cauda de jacar\u00e9-do-pantanal (Caiman crocodilus yacare) e maciez da carne","author":"Vieira","year":"2010"},{"issue":"9","key":"10.1016\/j.meatsci.2012.01.023_bb0155","first-page":"509","article-title":"Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahimahi (Coryphaena hippurus)","volume":"72","author":"Yagiz","year":"2007","journal-title":"Food Chemistry and Toxicology"},{"key":"10.1016\/j.meatsci.2012.01.023_bb0160","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.foodcont.2010.06.003","article-title":"The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet","volume":"22","author":"Zbigniew","year":"2011","journal-title":"Food Control"}],"container-title":["Meat Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0309174012000344?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0309174012000344?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2018,11,26]],"date-time":"2018-11-26T09:58:19Z","timestamp":1543226299000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0309174012000344"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,7]]},"references-count":35,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2012,7]]}},"alternative-id":["S0309174012000344"],"URL":"https:\/\/doi.org\/10.1016\/j.meatsci.2012.01.023","relation":{},"ISSN":["0309-1740"],"issn-type":[{"value":"0309-1740","type":"print"}],"subject":[],"published":{"date-parts":[[2012,7]]}}}