Ultrasonic-Assisted tumbling improves water retention and tenderness of wooden breast chicken meat
Wooden breast myopathy results in reduced meat tenderness, poor water retention, and diminished processing value, underscoring the urgency to mitigate economic losses caused by the deteriorated quality of wooden chicken breast. This study evaluated the effects of ultrasound-assisted tumbling (400 W,...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725001567 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|