High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

Tenderness could measure the eating quality of meat. The mechanism of muscle
tenderization is becoming more and more critical in the past decade. Since the transforming …

A multifactorial study to evaluate the effect of three ultrasound intensities (16, 28 and 90
Wcm− 2), two sonication times (20 and 40 min), and two storage times (0 and 7 days at 4° C) …

Although freezing is the most common and widespread way to preserve food for a long time,
the accumulation of microstructural damage caused by ice crystal formation during freezing …

The effect of ultrasonic power (UP) treatment on muscle quality and properties of myofibrillar
protein (MP) was investigated. Six ultrasonic powers (0, 160, 200, 240, 280, and 320 W) …

The effects of three treatments (two levels each), namely shower time (ST), electrolyte
treatment (ET), and electrical stimulation (ES), on meat quality were investigated using 112 …

The objective of this study was to determine the effects of fast pH decline during the early
postmortem period on calpain activity and the degradation of cytoskeletal proteins in …

This study aimed to evaluate the influences of electrical stimulation (ES), age at slaughter,
and breed type on muscle pH, the decline in carcass temperature, and meat quality …

为探究解僵成熟对羊肉品质的影响, 该文对贮藏1 d 和5 d 的小尾寒羊和湖羊的pH 值, 色差,
保水性, 质构, 剪切力, 氨基酸等指标进行测定, 探讨解僵成熟后羊肉的食用价值. 结果表明 …

Las plantas de procesamiento de aves requieren de una de faena y trozado lo más rápido
posible, por razones económicas e higiénicas. Si la carne se retira de la carcasa antes de la …