The impact of ultrasound treatment on glycolytic enzymes when applied to crude extracts from early post-mortem bovine muscle
The rate of pH decline post – mortem and its interaction with temperature influences the final tenderness of meat, and therefore, the manipulation of the rate of pH decline is a strategy of interest in order to obtain consistent high quality meat. Ultrasound is a potential early post - mortem carcas...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2024-03-01
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| Serier: | Ultrasonics Sonochemistry |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S1350417724000907 |
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