Study of Modifying Lamb Muscle Protein Structure and Improving the Tenderness by Ultrasonic Treatment
In this study, the effects of ultrasonic treatment on the protein structure and quality characteristics of lamb were investigated using the ultrasonic time (0, 10, 20, 30, 40, 50 min) and power (0, 200, 250, 300, 350, 400 W) as variables. The results demonstrated that, with the extension of the ultr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120087 |