Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors-Reference-Cited by-同舟云学术

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Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors

Published:2024-09 Issue: Volume:133 Page:106407
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

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

Publisher

Elsevier BV

Reference60 articles.

1. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat;Bao;Ultrason. Sonochem.,2022

2. Role of calpain system in meat tenderness: a review;Bhat;Food Sci. Hum. Wellness,2018

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

4. Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality;Cheng;J. Sci. Food Agric.,2020

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

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying;Ultrasonics Sonochemistry;2024-11

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