Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts-Reference-Cited by-同舟云学术

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Published:2019-08-05 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Diaz‐Almanza Sergio¹^ORCID,Reyes‐Villagrana Raul²,Alarcon‐Rojo Alma D.¹^ORCID,Huerta‐Jimenez Mariana²,Carrillo‐Lopez Luis M.²,Estepp Christopher³,Urbina‐Perez Jessica⁴,Garcia‐Galicia Ivan A.¹^ORCID

Affiliation:

1. Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico

2. Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico

3. Animal Science DepartmentSul Ross State University Alpine Texas

4. Departamento de Producción Agrícola y Animal, Unidad XochimilcoUniversidad Autónoma Metropolitana Ciudad de México Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13210

Reference60 articles.

1. Ultrasound and meat quality: A review

2. Power ultrasound in meat processing

3. Modification of the textural and rheological properties of cream cheese using thermosonicated milk

4. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

5. Applications of ultrasound in food and bioprocessing

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