High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle

Author:

Lima L.C.S.,Salim A.P.A.A.,Trezze I.M.M.,Ferreira M.S.,Monteiro M.L.G.,Vasconcellos-Junior F.J.,Mano S.B.,Conte-Junior C.A.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Beef colour evolution as a function of ultimate pH;Abril;Meat Science,2001

2. Ultrasound and meat quality: A review;Alarcon-Rojo;Ultrasonics Sonochemistry,2019

3. 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;International Food Research Journal,2018

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

5. Reverse electron transport effects on NADH formation and metmyoglobin reduction;Belskie;Meat Science,2015

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