Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy
This study aimed to use atomic force microscopy to compare effects of ultrasound bath, injecting calcium chloride solution and sodium chloride solution on the ultrastructure of muscle fibers and choose the preferred meat tenderizing method. The muscles fibers were tenderized and then scanned by atom...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1559186 |