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Use of ultrasound as a pre-treatment for vacuum cooling process of cooked broiler breasts
In this study, ultrasound application at two different frequencies (37 or 80 kHz) and durations (15 or 30 min) was used as a pre-treatment for raw broiler breasts, and its effect on cooling, color, textural and sensory characteristics of cooked broiler breasts during vacuum cooling process was deter...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786631/ https://www.ncbi.nlm.nih.gov/pubmed/33007537 http://dx.doi.org/10.1016/j.ultsonch.2020.105349 |