Combination of ultrasound treatment and starter culture for improving the quality of beef jerky-Reference-Cited by-同舟云学术

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Combination of ultrasound treatment and starter culture for improving the quality of beef jerky

Published:2023-10 Issue: Volume:204 Page:109240
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hu Yingying,Dong Zhiming,Wen Rongxin,Kong Baohua,Yu Weihua,Wang Jianzhao,Liu Haotian,Chen Qian

Funder

National Natural Science Foundation of China

Major Science and Technology Project of Hainan Province

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

2. AOAC, association of official methods of analysis methods 925.04;AOAC,1995

3. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat;Bao;Ultrasonics Sonochemistry,2022

4. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment;Barekat;Innovative Food Science & Emerging Technologies,2017

5. Protein oxidation affects proteolysis in a meat model system;Berardo;Meat Science,2015

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1. Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky;Meat Science;2025-01

2. Ultrasonic technology for predicting beef thawing degree and endpoint;Journal of Food Engineering;2024-12

3. 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

4. Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics;Ultrasonics Sonochemistry;2024-11

5. Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba;Meat Science;2024-11

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