Ultrasound applications in poultry meat processing: A systematic review-Reference-Cited by-同舟云学术

Ultrasound applications in poultry meat processing: A systematic review

Published:2020-04-24 Issue:5 Volume:85 Page:1386-1396
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Al‐Hilphy Asaad R.¹^ORCID,Al‐Temimi Ammar B.¹,Al Rubaiy Hassan Hadi Mehdi¹,Anand Uttpal²,Delgado‐Pando Gonzalo³^ORCID,Lakhssassi Naoufal⁴

Affiliation:

1. Department of Food Science, College of AgricultureUniversity of Basrah Basrah Iraq

2. Department of Molecular and Cellular Engineering (MCE)Jacob Institute of Biotechnology and Bioengineering Sam Higginbottom University of Agriculture, Technology and Sciences Prayagraj Uttar Pradesh 211007 India

3. Department of Food Quality and Sensory ScienceTeagasc, Food Research Centre Ashtown Dublin 15 Ireland

4. Department of Plant Soil and Agricultural Systems, Agriculture CollegeSouthern Illinois University Carbondale IL 62901 U.S.A.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15135

Reference111 articles.

1. Meat flavour in pork and beef – From animal to meal

2. Effect of Ultrasound Treatment Prior to Vacuum and Modified Atmosphere Packaging on Microbial and Physical Characteristics of Fresh Beef

3. Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

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