Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels of 0, 200, 400, and 600 W (frequency of 20 kHz) were used to assist thawing. The thawing rate, meat quality, nutri...

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Detalles Bibliográficos
Autores principales: Guo, Zonglin, Ge, Xiangzhen, Yang, Lihua, Ma, Guoyuan, Ma, Jibing, Yu, Qun-li, Han, Ling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786592/
https://www.ncbi.nlm.nih.gov/pubmed/32932225
http://dx.doi.org/10.1016/j.ultsonch.2020.105345

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786592/
https://www.ncbi.nlm.nih.gov/pubmed/32932225
http://dx.doi.org/10.1016/j.ultsonch.2020.105345

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