Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12030476
Abstract: In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic… read more here.
Keywords: improve meat; pressure; high intensity; tenderization ... See more keywords