Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss

High intensity ultrasound (HIU) is a technique with the potential to improve meat quality, however, more research is needed on its application within the chain of cold storage and freezing. This study evaluates the effect of HIU (40 kHz, 9.6 W/cm(2), 20 and 40 min) and post-mortem development on the...

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Detalles Bibliográficos
Autores principales: Carrillo-Lopez, Luis M., Robledo, Danely, Martínez, Viridiana, Huerta-Jimenez, Mariana, Titulaer, Mieke, Alarcon-Rojo, Alma D., Chavez-Martinez, America, Luna-Rodriguez, Lorena, Garcia-Flores, Luis R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8502952/
https://www.ncbi.nlm.nih.gov/pubmed/34619483
http://dx.doi.org/10.1016/j.ultsonch.2021.105766

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8502952/
https://www.ncbi.nlm.nih.gov/pubmed/34619483
http://dx.doi.org/10.1016/j.ultsonch.2021.105766

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