Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification.
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DOI: 10.1016/j.ultsonch.2017.03.026
Abstract: The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150 and 300W) and treatment time (30 and 120min) on the water-holding capacity (WHC) and tenderness of beef during curing. Beef… read more here.
Keywords: beef; whc tenderness; water; pus ... See more keywords