A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment
Author:
Affiliation:
1. College of Food Science and Engineering Jilin University Changchun China
2. College of Food Science and Technology Bohai University Jinzhou China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15004
Reference35 articles.
1. Power ultrasound in meat processing
2. Effect of freezing and frozen storage on amino acid profile and fatty acid pattern in imported and local meat;Alsabagh E. S.;Alexandria Journal of Veterinary Sciences,2016
3. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
4. Applications of ultrasound in analysis, processing and quality control of food: A review
5. Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle
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