High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat-Reference-Cited by-同舟云学术

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High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

Published:2021-11-08 Issue:1 Volume:57 Page:466-480
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Garcia‐Galicia Ivan A.¹,Huerta‐Jimenez Mariana¹²^ORCID,Carrillo‐Lopez Luis M.¹²,Sanchez‐Aldana Daniela³,Alarcon‐Rojo Alma D.¹^ORCID

Affiliation:

1. Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico

2. Consejo Nacional de Ciencia y Tecnologia Av. Insurgentes Sur 1582, Col. Credito Constructor, Del. Benito Juárez Ciudad de México C.P. 03940 Mexico

3. Facultad de Ciencias Quimicas Universidad Autonoma de Chihuahua Circuito Universitario Chihuahua Campus Universitario No. 2 Chih. 31125 Mexico

Funder

Consejo Nacional de Ciencia y Tecnología, Paraguay

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15427

Reference76 articles.

1. The impact of sensory quality of pork on consumer preference

2. Ultrasound and meat quality: A review

3. Ultrasound applications in poultry meat processing: A systematic review

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

Cited by 2 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. A Glimpse into Physicochemical Parameters and Ultrastructure of Ultrasonicated Semimembranosus Beef Inside Cavitation-Intensifying Bags Compared to Vacuum Bags;2024

2. Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication;Processes;2022-10-21

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