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Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties.
Shi, Haibo; Ali Khan, Iftikhar; Zhang, Ruyi; Zou, Ye; Xu, Weimin; Wang, Daoying.
  • Shi H; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China; School of Food Science and Engineering, South China University of Technology
  • Ali Khan I; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China.
  • Zhang R; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China.
  • Zou Y; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China. Electronic address: zouye@jaas.ac.cn.
  • Xu W; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China.
  • Wang D; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, PR China. Electronic address: daoyingwang@yahoo.com.
Ultrason Sonochem ; 85: 105987, 2022 Apr.
Article en En | MEDLINE | ID: mdl-35339000
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Actomiosina / Músculos Isquiosurales Límite: Animals Idioma: En Año: 2022 Tipo del documento: Article
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Actomiosina / Músculos Isquiosurales Límite: Animals Idioma: En Año: 2022 Tipo del documento: Article