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The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

OBJECTIVE: The aim was to investigate the influence of ultrasound and adenosine 5′-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef. METHODS: Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW),...

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Detalles Bibliográficos
Autores principales:	Zou, Ye, Yang, Heng, Zhang, Muhan, Zhang, Xinxiao, Xu, Weimin, Wang, Daoying
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6718909/ https://www.ncbi.nlm.nih.gov/pubmed/31010995 http://dx.doi.org/10.5713/ajas.18.0780

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