Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (...

Descripción completa

Detalles Bibliográficos
Autores principales: Zou, Ye, Li, Liang, Yang, Jing, Yang, Biao, Ma, Jingjing, Wang, Daoying, Xu, Weimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463597/
https://www.ncbi.nlm.nih.gov/pubmed/36081316
http://dx.doi.org/10.1016/j.ultsonch.2022.106154

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463597/
https://www.ncbi.nlm.nih.gov/pubmed/36081316
http://dx.doi.org/10.1016/j.ultsonch.2022.106154

Ejemplares similares