Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances,...

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Detalles Bibliográficos
Autores principales: Bao, Gaoliang, Niu, Jun, Li, Shaobin, Zhang, Li, Luo, Yuzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8683766/
https://www.ncbi.nlm.nih.gov/pubmed/34915254
http://dx.doi.org/10.1016/j.ultsonch.2021.105864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8683766/
https://www.ncbi.nlm.nih.gov/pubmed/34915254
http://dx.doi.org/10.1016/j.ultsonch.2021.105864

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