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...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Elsevier
2024-03-01
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| Sraith: | Ultrasonics Sonochemistry |
| Ábhair: | |
| Rochtain ar líne: | http://www.sciencedirect.com/science/article/pii/S1350417724000907 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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