Dr. Anna Visy - MATE Research
Overview
Dr. Anna Visy obtained his PhD in 2024 in Food Science from the Food Science Doctoral School of the Hungarian University of Agriculture and Life Sciences. She is currently working as an assistant professor at the Department of Livestock Product and Food Preservation Technology. Her research activity focuses on the measurement of technofunctional properties of livestock products and in the development of meat processing technology. She has successfully applied ultrasound to accelerate the diffusion of salt during meat brining.
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Publications
Barkó, A., Pásztor-Huszár, K., Mednyánszky, Z., Hidas, K.I., Csurka, T., Horváth-Mezőfi, Z., Varga-Tóth, A., Jónás, G., Dalmadi, I., Visy, A., 2025. Impact of High Hydrostatic Pressure on the Quality and Functional Properties of Rehydrated Animal Blood Plasma. Appl. Sci. 15. https://doi.org/10.3390/app15063341
Csurka, T., Fekete, Z., Visy, A., Hidas, K.I., Dalmadi, I., Horváth, F., Friedrich, L.F., Jónás, G., 2024. Combination of a Natural Bioactive Compound and High-Hydrostatic-Pressure Treatment to Increase the Shelf-Life and Quality of Pork Meat. Appl. Sci. 14. https://doi.org/10.3390/app14188212
Jónás, G., Visy, A., Dalmadi, I., Majzinger, K., Krzyzewsky, N., Barkó, A., Surányi, J., Friedrich, L., 2024. Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. Appl. Sci. 14. https://doi.org/10.3390/app142210410
Visy, A., Hidas, K.I., Surányi, J., Jónás, G., Friedrich, L., 2020. Monitoring of salt content during the dry salting of ham. Prog. Agric. Eng. Sci. 16, 45–54. https://doi.org/10.1556/446.2020.20006
Visy, A., Jónás, G., Szakos, D., Horváth-Mezőfi, Z., Hidas, K.I., Barkó, A., Friedrich, L., 2021. Evaluation of ultrasound and microbubbles effect on pork meat during brining process. Ultrason. Sonochem. 75, 105589. https://doi.org/10.1016/j.ultsonch.2021.105589
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