High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi
Author:
Affiliation:
1. Universidad Autónoma de Chihuahua, México; Consejo Nacional de Ciencia y Tecnología, Mexico
2. Universidad Autónoma de Chihuahua, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst05218.pdf
Reference46 articles.
1. Power ultrasound in meat processing;Alarcón-Rojo A. D.;Meat Science,2015
2. Meat colour measurement guidelines,2012
3. Research guidelines for cooker, sensory evaluation and instrumental tenderness measurements of meat,2015
4. Bacteriological analytical manual,2003
5. Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound;Birk T.;Journal of Food Protection,2009
Cited by 16 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. Effect of ultrasound on Biceps femoris muscle tenderization in Nellore cattle;CIENC RURAL;2024
2. Effect of ultrasound on Biceps femoris muscle tenderization in Nellore cattle;Ciência Rural;2024
3. Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle;International Journal of Food Science & Technology;2023-03-07
4. Non-thermal Processing of Foods: Recent Advances;Food Engineering Series;2023
5. Silica extraction from rice hull ash through the sol–gel process under ultrasound;Environmental Science and Pollution Research;2022-10-22
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3