Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

Abstract The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm2...

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Κύριοι συγγραφείς:	Eun Yeong Lee, Dhanushka Rathnayake, Yu Min Son, Allah Bakhsh, Young Hwa Hwang, Jeong Keun Seo, Chul Beom Kim, Seon Tea Joo
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Springer Nature 2023-01-01
Σειρά:	Food Science of Animal Resources
Θέματα:	high-intensity ultrasound semitendinosus tenderness microstructure sensory attributes
Διαθέσιμο Online:	https://doi.org/10.5851/kosfa.2022.e60
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