Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky-Reference-Cited by-同舟云学术

Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky

Published:2023-12 Issue: Volume:101 Page:106679
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Li Lingli,Zhang Guangyao,Zheng Yue,Bi Xinxin,Jia Na,Liu Dengyong

Funder

Science and Technology Program of Hunan Province

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference40 articles.

1. Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham;Barretto;Meat Sci.,2020

2. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction;Barretto;Meat Sci.,2018

3. Applied and emerging methods for meat tenderization: A comparative perspective;Bhat;Compr. Rev. Food Sci. Food Saf.,2018

4. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat;Cao;Food Bioprod. Process.,2021

5. A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Sci.,2006

Cited by 4 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. Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan;Food Hydrocolloids;2025-02

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

3. Improving Structural, Physical, and Sensitive Properties of Sodium Alginate–Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature;Foods;2024-08-06

4. Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations;Food Chemistry;2024-06