Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast

In order to explore a new strategy to characterize the texture of raw meat, based on the ultrasonic tenderized wooden breast (WB), this study proposed stress relaxation and creep to determine the rheological properties. Results showed that hardness was significantly decreased from 3625.61 g to 2643....

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Detalles Bibliográficos
Autores principales: Li, Zhen, Yang, Zongyun, Zhang, Yulong, Lu, Tong, Zhang, Xiaoqian, Qi, Yue, Wang, Peng, Xu, Xinglian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7835742/
https://www.ncbi.nlm.nih.gov/pubmed/33478029
http://dx.doi.org/10.3390/foods10010195

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7835742/
https://www.ncbi.nlm.nih.gov/pubmed/33478029
http://dx.doi.org/10.3390/foods10010195

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