Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging

(2018) G.-Y. Xiong et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

(2017) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

(2016) Da-cheng Kang et al.   Innovative Food Science & Emerging Technologies

Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview

(2016) Declan J. Troy et al.   MEAT SCIENCE

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

(2015) Lin Chen et al.   Food and Bioprocess Technology

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

(2015) Ziye Zhang et al.   FOOD CHEMISTRY

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

(2015) Sher Ali et al.   FOOD CHEMISTRY

Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle

(2015) Hai-Jun Chang et al.   JOURNAL OF FOOD QUALITY

Power ultrasound in meat processing

(2015) A.D. Alarcon-Rojo et al.   MEAT SCIENCE

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

(2014) Ying-Ying Zhao et al.   FOOD RESEARCH INTERNATIONAL

The effect of ultrasonic salting on protein and water–protein interactions in meat

(2013) C.K. McDonnell et al.   FOOD CHEMISTRY

Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

(2013) César Ozuna et al.   JOURNAL OF FOOD ENGINEERING

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

(2013) Ciara K. McDonnell et al.   MEAT SCIENCE

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

(2008) Qiaofen Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

(2008) I. Siró et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing

(2007) Joanna Stadnik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY