Effects of Ultrasonic-Assisted Marinating on Degradation of Beef Protein and Formation of Flavor Precursors

Author:

Lin Weifang,Zhu Jiafei,Sun Yangying,Pan Daodong,Xia Qiang,Zhou Changyu,He Jun,Dang Yali

Publisher

Elsevier BV

Reference56 articles.

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3. Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration;Q Chen;Food Chemistry,2023

4. Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality;S Cheng;Journal of the Science of Food and Agriculture,2020

5. A new insight into meat toughness of callipyge lamb loins -The relevance of anti-apoptotic systems to decreased proteolysis;T Cramer;Meat Science,2018

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