The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition

The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition

The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm<sup>2</sup>; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine <i>Longissimus lumborum</i> after 7 d of storage at 4 °C was studied. T...

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Bibliographic Details
Main Authors: Luis M. Carrillo-Lopez, Bianka Y. Cruz-Garibaldi, Mariana Huerta-Jimenez, Ivan A. Garcia-Galicia, Alma D. Alarcon-Rojo
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Molecules
Subjects:
beef
high-intensity ultrasound
meat quality
microstructure
bacterial control
Online Access:https://www.mdpi.com/1420-3049/27/2/541

Internet

https://www.mdpi.com/1420-3049/27/2/541

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