Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking-Reference-Cited by-同舟云学术

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Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

Published:2017-11-06 Issue:3 Volume:53 Page:828-836
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zou Yunhe¹,Zhang Wangang¹^ORCID,Kang Dacheng¹,Zhou Guanghong¹

Affiliation:

1. Key Lab of Meat Processing and Quality Control; Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China

Funder

The National Key Research and Development Program of China

Tarim University

Nanjing Agricultural University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13659/fullpdf

Reference31 articles.

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

2. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat;Ali;Food Chemistry,2015

3. Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves;Brady;Journal of Food Science,1985

4. High intensity ultrasound effects on meat brining;Carcel;Meat Science,2007

5. Effects of ultrasound treatment on connective tissue collagen and meat quality of beef semitendinosus muscle;Chang;Journal of Food Quality,2015

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