Effect of Ultrasonic Power on the Quality and Myofibrillar Protein Structure of Beef Jerky
In order to improve the hard texture, poor chewiness and unstable quality of traditional beef jerky, the effect of of ultrasonic power on the quality and myofibrillar protein structure of beef jerky, prepared by ultrasonic-assisted marination at different ultrasonic powers (0, 150, 300, 450 and 60...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2023-10-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-19-004.pdf |
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