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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Autori principali:	Eun Yeong Lee, Dhanushka Rathnayake, Yu Min Son, Allah Bakhsh, Young Hwa Hwang, Jeong Keun Seo, Chul Beom Kim, Seon Tea Joo
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Springer Nature 2023-01-01
Serie:	Food Science of Animal Resources
Soggetti:	high-intensity ultrasound semitendinosus tenderness microstructure sensory attributes
Accesso online:	https://doi.org/10.5851/kosfa.2022.e60
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