Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure of frozen goose meat were studied. The results dis...

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Detalles Bibliográficos
Autores principales: Zhang, Zhaoli, Shi, Wangbin, Wang, Yang, Meng, Xiangren, Dabbour, Mokhtar, Kumah Mintah, Benjamin, Chen, Xingyu, Chen, Xi, He, Ronghai, Ma, Haile
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10320251/
https://www.ncbi.nlm.nih.gov/pubmed/37354765
http://dx.doi.org/10.1016/j.ultsonch.2023.106489

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10320251/
https://www.ncbi.nlm.nih.gov/pubmed/37354765
http://dx.doi.org/10.1016/j.ultsonch.2023.106489

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