Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture

In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influenc...

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Detalles Bibliográficos
Autores principales: Bernardo, Yago Alves de Aguiar, do Rosario, Denes Kaic Alves, Conte-Junior, Carlos Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Systematic Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914770/
https://www.ncbi.nlm.nih.gov/pubmed/36766002
http://dx.doi.org/10.3390/foods12030476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914770/
https://www.ncbi.nlm.nih.gov/pubmed/36766002
http://dx.doi.org/10.3390/foods12030476

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