In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage
Abstract Meat tenderness is key to consumer acceptance but is challenged by goat meat’s leanness and high connective tissue content. A promising solution is the in-pack combination of ultrasonication (US) and sous-vide (SV) technologies to enhance tenderness while ensuring product safety. This study...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer Nature
2026-02-01
|
| Seri Bilgileri: | Food Science of Animal Resources |
| Konular: | |
| Online Erişim: | https://doi.org/10.1007/s44463-025-00028-7 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|