Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef

To investigate the effect of ultrasound/ultra-high pressure combined with sous-vide processing on the quality of spiced beef, five processing methods, including low-temperature atmospheric pressure (LA), sous-vide (SV), ultrasonic and sous-vide (USV), ultra-high pressure and sous-vide (HSV), and hig...

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Egile Nagusiak:	Zhenhua SHI, Daobang TANG, Huaigu YANG, Xueming LIU, Xuping WANG, Yaosheng LIN, Jinhao ZOU, Jingrong CHENG, Mingjun ZHU
Formatua:	Artigo
Hizkuntza:	Chinês
Argitaratua:	The editorial department of Science and Technology of Food Industry 2025-05-01
Saila:	Shipin gongye ke-ji
Gaiak:	spiced beef sous-vide cooking physicochemical properties microstructure water distribution
Sarrera elektronikoa:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040358
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