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...

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Autores principales:	Samart Sai-Ut, Sylvia Indriani, Nattanan Srisakultiew, Passakorn Kingwascharapong, Saroat Rawdkuen, Suphat Phongthai, Young Hoon Jung, Wanli Zhang, Jaksuma Pongsetkul
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Springer Nature 2026-02-01
Colección:	Food Science of Animal Resources
Materias:	Goat meat Meat tenderization Post-mortem aging Sous-vide Ultrasound
Acceso en línea:	https://doi.org/10.1007/s44463-025-00028-7
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