Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture

Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture

In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influenc...

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Bibliographic Details
Main Authors: Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosario, Carlos Adam Conte-Junior
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
muscles
emerging technologies
beef industry
tenderness
cavitation
connective tissue
Online Access:https://www.mdpi.com/2304-8158/12/3/476

Internet

https://www.mdpi.com/2304-8158/12/3/476

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