Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging.
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DOI: 10.1016/j.meatsci.2021.108718
Abstract: The effects of ultrasound (0, 300 and 600 W for 20 min at the frequency of 20 kHz) followed by postmortem aging (0, 4 and 8 d aging time) on beef quality were evaluated. Ultrasound treatment, aging time… read more here.
Keywords: collagen; beef; properties cathepsin; collagen properties ... See more keywords