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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....
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |