Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle-Reference-Cited by-同舟云学术

Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle

Published:2015-07-02 Issue:4 Volume:38 Page:256-267
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Chang Hai-Jun¹,Wang Qiang²,Tang Chun-Hong¹,Zhou Guang-Hong³

Affiliation:

1. Chongqing Key Laboratory of Catalysis and Functional Organic Molecules; College of Environmental and Biological Engineering; Chongqing Technology and Business University; Chongqing 400067 China

2. Institute of Food Safety and Nutrition; Department of Biological and Chemical Engineering; Chongqing University of Education; Chongqing China

3. National Center of Meat Quality and Safety Control; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; College of Food Science and Technology; Nanjing Agricultural University; Nanjing China

Funder

National Natural Science Foundation of China

Science and Technology Research Project of Chongqing Municipal Education Commission

Foundation and Frontier Research Program of Chongqing Municipal Science and Technology Commission

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12141/fullpdf

Reference35 articles.

1. Ultrasonics in food processing-review;Chandrapala;Ultrason. Sonochem.,2012