Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm(2) for 60...

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Detalles Bibliográficos
Autores principales: Lee, Eun Yeong, Rathnayake, Dhanushka, Son, Yu Min, Bakhsh, Allah, Hwang, Young Hwa, Seo, Jeong Keun, Kim, Chul Beom, Joo, Seon Tea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890366/
https://www.ncbi.nlm.nih.gov/pubmed/36789199
http://dx.doi.org/10.5851/kosfa.2022.e60

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890366/
https://www.ncbi.nlm.nih.gov/pubmed/36789199
http://dx.doi.org/10.5851/kosfa.2022.e60

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