Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat
Various mechanical, enzymatic and chemical techniques are used to improve the quality levels of meat. Such techniques have disadvantages such as being time-consuming and damaging to the meat quality indicators. Ultrasound is used as an effective method to modify technological properties and tenderiz...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2018-01-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Online Access: | https://ifstrj.um.ac.ir/article_36526_f7d3cc7c264b093477b5488bb160afd4.pdf |