Improvement of colour and oxidative stability of red deer and beef meat under sonication treatment
Abstract The aim of the study was to determine the effect of sonication with different levels of total acoustic power (250 W and 500 W) on the physicochemical and biochemical properties of beef and red deer meat. The parameters related to meat colour, surface myoglobin forms, antioxidant properties...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Nature Portfolio
2025-12-01
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| Col·lecció: | Scientific Reports |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1038/s41598-025-30764-1 |
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