Evaluation of ultrasound-assisted (L)-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

This paper aimed to evaluate the effects of ultrasound-assisted (L)-histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the...

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Detalles Bibliográficos
Autores principales: Shi, Haibo, Ali Khan, Iftikhar, Zhang, Ruyi, Zou, Ye, Xu, Weimin, Wang, Daoying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8956927/
https://www.ncbi.nlm.nih.gov/pubmed/35339000
http://dx.doi.org/10.1016/j.ultsonch.2022.105987

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8956927/
https://www.ncbi.nlm.nih.gov/pubmed/35339000
http://dx.doi.org/10.1016/j.ultsonch.2022.105987

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