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Abstract The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The… Click to show full abstract
Abstract The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme treatments had a slight adverse effect on the color and pH, significantly reduced shear force, and increased water holding capacity (WHC) (P
Keywords:
ultrasound assisted;
breast meat;
assisted enzyme
Journal Title: Food and Bioproducts Processing
Year Published: 2021
Link to full text (if available)
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Journal Title: Food and Bioproducts Processing
Year Published: 2021
Link to full text (if available)
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recommendations!