Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle-Reference-Cited by-同舟云学术

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

Published:2023-01 Issue:1 Volume:43 Page:85-100
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Lee Eun Yeong^ORCID,Rathnayake Dhanushka^ORCID,Son Yu Min^ORCID,Bakhsh Allah^ORCID,Hwang Young Hwa^ORCID,Seo Jeong Keun^ORCID,Kim Chul Beom^ORCID,Joo Seon Tea^ORCID

Funder

National Research Foundation of Korea

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2022.e60

Reference57 articles.

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4. The effect of cold storage on physicochemical and microbiological properties of beef semitendinosus muscle subjected to ultrasonic treatment in different systems (bath or probe);Alves;Int Food Res J,2018

5. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;Int J Biol Macromol,2018

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